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. 

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Anyone can make this pie, it’s so easy! It’s actually just a dump and pour kind of pie!

cherry pie

Ingredients

This is the easiest pie every to make – two ingredients – both store-bought!!

2 Ingredient Cherry Pie Recipe | Gathered In The Kitchen

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

  1. line the bottom of the pie dish with one pre-made pie crust
  2. dump the entire can of cherry pie filling into the pie crust
  3. 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
  4. **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
  5. 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
  6. Remove from the oven and let cool completely before cutting into and serving
  7. Serve with a scoop of vanilla ice cream!
cherry pie2

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

homemade cherry pie

Cherry Pie

Stephanie | Gathered In The Kitchen
2 ingredient cherry pie
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 9" pie dish

Ingredients
  

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!
Keyword cherry, pie
Tried this recipe?Let us know how it was!

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4 Comments

  1. 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 🙂

  2. Do you use the juice in the jar of cherries or drain it?
    Thanks

    1. 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!

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