Description
A nostalgic dessert with a tender crust and sweet-tart cherry filling, perfect for summer gatherings and family feasts.
Ingredients
Scale
- 1 Pie Crust
- 2 Cups Cherry Filling
- 1/2 Cup Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Butter (optional)
- Egg Wash (1 egg beaten with 1 tablespoon water, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust onto a lightly floured surface.
- Fit it into your pie dish, trimming any excess edges.
- Combine the cherry filling, sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl.
- Pour the cherry mixture into the pie crust evenly.
- Cover with a second crust and crimp the edges to seal. Slice vents in the top crust.
- Brush the top with egg wash, if desired.
- Bake for 30–35 minutes until golden brown.
- Allow to cool before slicing.
Notes
For added richness, dot the cherry filling with butter before covering with the top crust. Serve with vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg