Cherries are a sweet summer treat made even more delectable when baked into a pie. However, fresh cherries have a limited growing season and can be hard to find at certain times of the year. If you have a craving for cherry pie and fresh cherries are scarce or you are short on time, canned cherry pie filling provides a convenient way to enjoy this sweet treat year round.
Place the bottom crust in a pie pan. Smooth the bottom of the crust and press the crust against the sides of the pan.
Open the canned cherry pie filling and pour it into the crust.
Place the top layer of crust over the pie filling. With your thumb and forefinger, use a pinching motion to crimp the edges of the pie crust together.
Cut three to four teardrop-shaped holes in the top pie crust to allow steam to escape.
Place the pie in an oven that has been preheated to 425 degrees Fahrenheit. Bake for 20 minutes and reduce the temperature to 375. Bake until the crust is golden brown, approximately 40 more minutes.
Things You'll Need
1 pie pan
2 prepared uncooked pie crusts
1 can of cherry pie filling
A sharp knife
Allow the pie to cool for two to three hours before eating. Brush the top of the crust with egg before baking to enhance the golden color.