Easy Cherry Pie

why make this recipe

This Easy Cherry Pie recipe is quick and simple. It uses few ingredients. You can make it with fresh, canned, or frozen cherries. The pie has a sweet, tart filling and a golden crust. It is a good choice for a fast dessert any day. For more simple ideas, see easy Mexican cassero recipes.

introduction

This pie is easy to make and tastes great. You do not need special skills. The filling cooks on the stove and the pie bakes in one pan. The almond and vanilla give a warm flavor. Serve it warm or cold.

how to make Easy Cherry Pie

Follow the simple steps below. The filling thickens on the stove. Then you bake the pie until the crust is golden.

Ingredients :

• 2 cups fresh, canned, or frozen cherries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 pie crust (store-bought or homemade)
• 1 tablespoon butter (optional)

Directions :

1. Preheat your oven to 425°F (220°C).
2. In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook over medium heat until the mixture starts to bubble and thicken.
3. Pour the cherry filling into the pie crust, spreading it evenly.
4. Dot the filling with small pieces of butter, if desired.
5. Cover with a top crust, seal the edges, and cut slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
7. Let cool before serving.

how to serve Easy Cherry Pie

Let the pie cool a bit so the filling sets. Serve warm with vanilla ice cream or plain whipped cream. You can also serve slices at room temperature. Cut with a sharp knife for clean slices.

how to store Easy Cherry Pie

Cover the pie with plastic wrap or foil. Store at room temperature for one day. For longer storage, keep in the fridge up to 4 days. To freeze, wrap well and freeze for up to 2 months. Thaw in the fridge before reheating.

tips to make Easy Cherry Pie

• Use fresh, canned, or frozen cherries. Drain canned cherries well.
• If filling is too thin, add a little more cornstarch.
• Blind-bake the crust for a firmer bottom if you like.
• Cut steam vents in the top crust to avoid overflow.
• Let the pie cool so the filling firms up before slicing.

variation (if any)

• Add a pinch of cinnamon for warm spice.
• Use lemon zest for brighter flavor.
• Make a lattice top crust instead of a full top crust.
• Mix half cherries and half berries for a mixed fruit pie.

FAQs

Q: Can I use frozen cherries without thawing?
A: You can use frozen cherries. Thawing first helps the filling thicken evenly, but you can add them frozen and cook a little longer.

Q: How can I make the filling less sweet?
A: Reduce the sugar by 1/4 cup or add a bit more lemon juice to balance sweetness.

Q: Can I use a gluten-free pie crust?
A: Yes. Use a gluten-free crust and follow the same baking time, but check the crust for doneness as recipes vary.

Q: Do I need to peel cherries?
A: No. Cherry skins are fine and help the filling hold together.

Q: How do I stop the crust from burning?
A: If the crust browns too fast, cover the edges with foil after 15–20 minutes.

Conclusion

This Easy Cherry Pie is a simple, tasty dessert you can make any day. For another simple guide and more tips, see Simple Cherry Pie – Wyse Guide.