Cherry Pineapple Pie
A comforting and colorful dessert that combines fresh cherries and sweet pineapple in a flaky crust, perfect for family gatherings.
Ingredients
Fruit Filling
- 2 cups fresh or canned cherries (pit and halved if fresh)
- 2 cups crushed pineapple (drained)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for dotting on the filling) Optional
Pie Crust
- 1 package pre-made pie crusts (or your favorite homemade recipe)
Serving Suggestions
- to taste whipped cream or a scoop of vanilla ice cream Optional, for serving
Instructions
Preparation
- Preheat Your Oven: Begin by preheating your oven to 425°F (220°C).
- Prepare the Filling: In a mixing bowl, combine your halved cherries, crushed pineapple, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed.
- Roll Out the Pie Crust: Roll out your pie crust on a floured surface and transfer one crust to a 9-inch pie pan.
Assembling the Pie
- Add the Filling: Pour the fruit filling into the pie crust, spreading it evenly, then dot with small pieces of butter.
- Top with Crust: Roll out the second pie crust and lay it on top or cut it into strips for a lattice design. Seal the edges and cut small slits in the top crust.
Baking
- Bake: Place your pie on a baking sheet and bake in the preheated oven for approximately 30-35 minutes or until the crust is golden brown.
- Cool and Serve: Allow the pie to cool for at least 10 minutes before slicing.
Notes
For best results, drain the pineapple well to avoid excess liquid in the filling. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.