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Quick & Easy Cherry Pie: The Ultimate Recipe Guide

Quick & Easy Cherry Pie
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A simplified cherry pie with store-bought crust and quick-cook filling that delivers all the classic flavor in half the time. Juicy, slightly tart cherries enveloped in a golden, buttery crust – perfect for last-minute desserts!

Ingredients

Scale
  • For Crust:
  • 2 store-bought pie crusts (or homemade if preferred)
  • 1 tbsp milk (for brushing)
  • 1 tbsp coarse sugar (for sprinkling)
  • For Filling:
  • 4 cups (600g) frozen pitted cherries (no need to thaw)
  • 3/4 cup (150g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 2 tbsp cold butter, cubed

Instructions

  1. Prep: Preheat oven to 400°F (200°C). Line 9-inch pie dish with one crust.
  2. Make filling: In saucepan, mix cherries, sugar, cornstarch, lemon juice, almond extract, cinnamon and salt. Cook over medium heat, stirring constantly, until thickened (about 8 minutes). Remove from heat; stir in butter until melted.
  3. Assemble: Pour filling into crust. Cover with second crust, crimp edges, and cut vents. Brush with milk and sprinkle with sugar.
  4. Bake: Place on baking sheet. Bake 30 minutes. Tent with foil if browning too quickly, then bake 10-15 more minutes until bubbly.
  5. Cool: Let cool 3 hours before slicing to set filling.

Notes

  • For fresh cherries: use 5 cups pitted, halved cherries
  • Prevent soggy bottoms: pre-bake bottom crust 10 minutes before filling
  • No cornstarch? Substitute 2 tbsp instant tapioca
  • Enhance flavor: add 1/4 tsp cardamom with cinnamon
  • Store covered at room temperature up to 2 days

Nutrition

Find it online: https://us.recipesfood.org/quick-easy-cherry-pie-recipe/

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