Quick & Easy Cherry Pie
Just in time for Thanksgiving, this easy cherry pie is the perfect addition to your dessert lineup! With a buttery lattice crust and juicy filling, you won't be able to stop after one piece.
Servings: 7 Servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ⅔ cup butter-flavored shortening
- ½ cup ice water
- 2 (21-ounce) cans cherry pie filling
- 1 egg white
- 1 tablespoon water
- coarse sugar for sprinkling
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Whisk together 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt in a large bowl.
- Cut ⅔ cup butter-flavored shortening into the flour mixture using a pastry cutter or a fork until the shortening is the size of peas.
- Slowly stir in ½ cup ice water until it forms a dough
- Gently knead the dough together until it can be formed into a ball. Try to handle the dough as little as possible to make it come together. Divide it into two equal halves and wrap one in plastic wrap. Store this in the fridge until you need it.
- On a lightly floured surface, roll out the second half of the dough and place it in an 8 or 9-inch pie pan. Fill the pie with 2 (21-ounce) cans cherry pie filling.
- Remove the reserved half of the dough from the fridge and roll it out on the same lightly floured surface. You may cut the dough into strips to form a lattice crust or just place it on top of the cherry filling and cut five or so vents in it.
- Lightly beat 1 egg white and 1 tablespoon water with a fork and brush between the two layers of dough to help them stay together. Crimp or press the edges of the top and bottom crust together, then brush the remaining egg wash over the top pie crust. Lightly sprinkle with coarse sugar.
- Bake for 35-40 minutes or until the crust is lightly browned and the filling is bubbling. If the crust is browning too quickly, cover with a sheet of aluminum foil.
- Allow to completely cool before serving.
Notes
Originally posted on November 21, 2014
Updated on November 10, 2023
Nutrition
Calories: 344kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 176mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 2mg
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