Homemade Cherry Pie
This is the best 2 ingredient dump cherry pie recipe ever! It’s so easy to make and is so so so flavorful!
My husband is the lover of pies. He’d much rather have a pie over cake any day. So for Thanksgiving this year his mom was in charge of desserts. She and I made a super simple Cherry Pie in my beautiful Emile Henry twilight blue Ceramic Pie Dish.
Anyone can make this pie, it’s so easy! It’s actually just a dump and pour kind of pie!
Ingredients
This is the easiest pie every to make – two ingredients – both store-bought!!
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- pie crust – I used a store-bought pie crust to keep things super easy and simple! I actually think the flavor of the Pillsbury Premade Refrigerated Pie Crusts are super delicious! They bake great and are flaky. However, if you have extra time, I would 100% recommend making my homemade pie crust from scratch. You will never regret making it!
- cherry pie filling – another store-bought hack! I prefer to use the Duncan Hines Wilderness Original Country Cherry Pie Filling and Topping, 21 oz
Choosing a Pie Dish/Plate
Because this recipe is so incredibly easy, now you have more time to spend shopping for your favorite pie plate! I personally prefer deeper pie dishes when I’m making cherry pie because it allows you more space to fill your pie with the delicious pie filling! When you use a shallow pie plate for a fruit pie, you often times run out of space and the pie filling will bubble out over your pie crust.
I used my 9″ Emile Henry pie dish and it worked perfectly! I LOVE this pie dish! It’s actually on the bigger end of pie dishes which is perfect for the premade pie crusts, you don’t have to worry about a whole ton of extra hangover crust. Plus the bigger size allows you to fill it with tons of goodness for a large crowd!
How To Assemble and Bake The Cherry Pie
- line the bottom of the pie dish with one pre-made pie crust
- dump the entire can of cherry pie filling into the pie crust
- top the cherry pie filling with the second pre-made pie crust and cut slits in the center for air to escape. Crimp the edges to seal the two pie crusts together
- **optional: cut the top pie crust into 1.5″ strips and create a lattice top. Crimp the edges to seal the two pie crusts together
- Bake at 425°F for 20-25 minutes or until the crust is golden brown. *if outside crust cooks faster line the pie crust edges with aluminum foil and bake until inside of the pie is ready
- Remove from the oven and let cool completely before cutting into and serving
- Serve with a scoop of vanilla ice cream!
This pie couldn’t have been easier to make, which is a huge benefit when you are making various food items for a big holiday meal!
Like I always say, I absolutely love Emile Henry! My mother-in-law bought me my first piece, a Dutch Oven, years ago and I’ve been obsessed ever since!
Recipe
Cherry Pie
Equipment
- 9" pie dish
Ingredients
- 1 can cherry pie filling
- 2 pie crusts
Instructions
- Preheat oven 425°F
- line the bottom of the pie dish with one pre-made pie crust
- dump the entire can of cherry pie filling into the pie crust
- top the cherry pie filling with the second pre-made pie crust and cut slits in the center for air to escape. Crimp the edges to seal the two pie crusts together
- **optional: cut the top pie crust into 1.5" strips and create a lattice top. Crimp the edges to seal the two pie crusts together
- Bake at 425°F for 20-25 minutes or until the crust is golden brown. *if outside crust cooks faster line the pie crust edges with aluminum foil and bake until inside of the pie is ready
- Remove from the oven and let cool completely before cutting into and serving
- Serve with a scoop of vanilla ice cream!
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
Now that is a cherry pie! Now I am going to be driving all over Riyadh looking or the ingredients or one already done! Thanks Stephanie 🙂
looking very tasty!!! thanks for sharing
Do you use the juice in the jar of cherries or drain it?
Thanks
Hi MLD, the recipe uses a can of cherry pie filling…which is brought in the baking isle of the grocery store. The “filling” is not a “juice” but rather a thicker, gooey consistency – and yes, you do use that in the pie recipe. The entire can of cherry pie filling is used. Happy baking!