Super Easy Cherry Pie Recipes

EASY CHERRY PIE

Steps:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
• Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

EASY FRESH CHERRY PIE

Steps:

• Preheat oven to 425.
• Pit and halve cherries, set aside.
• In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
• To make the crust stir together flour and salt.
• Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
• Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
• Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
• You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
• Prick bottom crust with a fork.
• Add the cherry filling into the crust.
• If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
• I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
• Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
• Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.

SUPER EASY CHERRY PIE

Steps:

• 1. Preheat oven to 425 degrees F. Thaw pie crust according to directions on box. Lay first crust into pie plate, and fit as directed on box.
• 2. Pour both cans of cherry pie filling into a medium size bowl and add almond extract. Then stir, and pour into pie shell. Dot with 2 tablespoons of butter over top. Then cover with remaining crust. I chose to cut pie crust into strips, and alternate strips over pie.
• 3. Seal strips underneath bottom crust, and flute edges with fingers. Brush top of pie crust with milk, and then sprinkle with sugar or raw sugar if you are using it.
• 4. You may also choose to use the full top crust, and just add a few slits in the top to vent the steam as it bakes. Both methods works well.
• 5. Place pie on a cookie sheet to catch any spills, and bake in a preheated 425 degree F. oven and bake for 40 to 45 minutes or until crust is golden brown. After first 15 minutes of baking cover edges of crust with aluminum foil strips to prevent from over browning. Cool at least 1 hour or more before serving.
• 6. Please note you can also brush the top of the crust with an egg wash, that's 1 egg beaten with 1 tablespoon of water, then brushed over the top of the crust, and sprinkled with regular sugar or raw sugar. Raw sugar is used by pastry chefs, and can be found in most large grocery food chains. I found mine at Wal Mart.
• 7. You can also use canned evaporated milk to brush on top of pie before baking.
• 8. I used White sparkling sugar crystals to add a more professional touch to the pie, and it really does taste good too.