Pre-made pie crust. Check.
Canned cherries. Check.
Craving for fruit-filled pie. Double check!
It doesn’t get any easier than this. Fresh is usually best but, when the craving strikes…who has time to depit cherries?
This recipe is a winner.
By the way…
Where did the saying “easy as pie” come from? Baking great pie, from scratch, is so NOT easy. Ha!
I picked up my pastry from Trader Joe’s because, for the life of me, I can’t make a pie crust that doesn’t come out tough, or soggy, or just not good. Trader Joe’s pie crusts come frozen, two in a pack. It just needs thawing before you bake.
The crust has a nice tender/crumbly texture, and tastes pretty good too.
Here is the recipe: (adapted from food.com, by Luby Luby Luby)
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 tablespoon butter, softened
1 (15 ounce) can pitted, dark sweet cherries, drained and reserving 1/4 cup juice
1/8 teaspoon vanilla extract
1 teaspoon lemon juice
1 pastry for a single-crust, lattice 7-inch pie
• Thaw 1 frozen pie crust.
• Preheat oven to 400 degrees.
• Drain cherries, reserving 1/4 cup juice.
• Combine sugar, cornstarch and salt.
• Combine cherry juice, vanilla extract and lemon juice.
• Add to dry ingredients, mixing well.
• Add cherries and mix well again.
• Add butter and let stand for 15 minutes.
• Meanwhile, put the pie crust into the bottom of the pan, cut off excess around the edges (and save for lattice), then press the edges with your thumbs together, all the way around the pan. Prick the bottom & sides with a fork, for venting.
• Pour cherry mixture into pricked pie crust, and finish top with the leftover pieces of pie crust, to create a lattice.
• Bake for 50 to 55 minutes.
• Cool, then serve with whipped topping.
I will be making this one again. It’s so good, and I really enjoyed playing “Tetris” with the scraps of pastry!
Do you find baking pies (from scratch) easy?
I made a lemon meringue pie awhile ago, for the first time. Making the meringue wasn’t as tricky as I thought it’d be. I will share that one soon.