Easy Canned Cherry Pie
A delightful and easy dessert featuring a vibrant cherry filling and flaky crust, perfect for any occasion.
Ingredients
Main Ingredients
- 1 can cherry pie filling (approximately 21 ounces) Canned cherry pie filling
- 1 pre-made pie crust pie crust (store-bought or homemade) For bottom and top crust
- 1 tablespoon lemon juice Optional, for added flavor
- 1 teaspoon vanilla extract Optional, for warmth
- to taste sugar Sugar (to sprinkle on top) Optional for crust topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Roll out the pre-made pie crust and fit it into a 9-inch pie pan. Let the excess hang over the edges.
- In a mixing bowl, combine the canned cherry pie filling with lemon juice and vanilla extract. Stir gently, then pour the cherry mixture into the pie crust.
- Use the second pie crust to cover the filling. You can either make decorative slits for steam or gently place it whole on top. Trim any excess crust hanging over the edges and crimp to seal.
- If desired, sprinkle some sugar on top for a sweet crust finish.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, let it cool for at least 10 minutes before slicing. Enjoy your piece of heaven!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 20-25 minutes.