I make 3 pies for Thanksgiving dinner.
It doesn’t matter how many guests are coming, nor who they are.
Thanksgiving isn’t Thanksgiving without a slice of cherry pie.
And a slice of pumpkin pie.
And a slice of pecan pie.
It just isn’t.
And I make all 3 of them myself, usually on Tuesday before Thanksgiving.
Are you impressed?
Everyone always raves about all that work I did to make three pies, but all three are so easy that it’s embarrassing.
This cherry pie is by far the easiest of the three, and it’s a great place for my young daughter to feel like she’s helping.
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Ingredients
- 2 prepared pie crusts I always buy these in the dairy case pre-made. I am normally a make-it-from-scratch kind of girl, but on Thanksgiving, there's so much to do already, without making homemade pastry dough. I have gotten the store brand and the Pillsbury, and both come out very nicely.
- 2 cans cherry pie filling I have used both the regular and the lower sugar . These days I use either 2 cans or regular or oneof each. (Two cans of lower sugar with Splenda makes the pie come out tasty odd.), with Splenda
- milk
- sugar
Ingredients
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Instructions
- Preheat oven to 425.
- Place one pie crust in a deep dish pie plate. Allow your little helper to use her fingers to press it into the bottom, sides, and especially the corners of the plate.
- Open the cans of pie filling and scrape it into the pie plate. Ask your helper to spread it evenly across the crust with a spatula.
- Lay the remaining pie crust on a large cutting board (or directly on the counter). Help your helper to make four cut outs (these will allow the steam to leak out of the pie; without them, the top crust will have big air bubbles trapped under it). If you don't have a cookie cutter, you could cut a couple of Xs or even a couple of slits with a sharp knife.
- Carefully lay the second pie crust on top of the pie filling, and press the edges together. You may need to use a bit of water or egg to get them to stick together nicely. Cut the top crust so that it's even with the bottom crust, and finish the edge however you want.
- Brush the top crust with milk and sprinkle with sugar.
- Bake until the crust is golden brown, about 40-45 minutes. After the first 15 minutes, cover the outer edge of the pie with aluminum foil to make sure it doesn't get too brown.
- Cool at least an hour before serving.
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© 2009 – 2019, Tara Ziegmont. All rights reserved.
I would like to use the can cherries with the splenda but I agree they have a strange taste. I never thought to mix a can of regular with the splenda ones. I will try that.
Joyce
I love the pies that you've made part of your holiday. The cherry pie sounds delicious.
This is my daughter's favorite pie so she always makes it and brings it to Thanksgiving dinner. Enjoy your cherry pie!
My, it doesn’t get any easier than this! And boy would I like to have a piece of that cherry pie right now! Thanks for sharing with us. 🙂
Looks yummy and so colorful. Thanks for the recipe.
No one knows this but when I don’t have time to make dessert this is my favorite way to make a cherry pie. My family think I spent all afternoon make one of they favorites.
Geri
Joyce – Given a choice, I usually go with the all sugar ones. They just taste better. Mixing it one can of each is much less noticeable, but still not as good as the original. (Isn't that always the case?)
It'll be our secret. 😉
Definitely sounds easy. And looks beautiful!
That looks delicious!!
Shortcuts in baking are good. And nobody ever has to know.
Shortcuts in baking are good. And nobody ever has to know.
I also make three pies, regardless of how many guests we are having: pumpkin pie, cherry pie, and Vermont Maple Apple Pie (YUM). My cherry pie always fails, so I was going to give up and buy a frozen pie this year, but I think I can handle your recipe. 🙂
So easy my husband is making it right now. Thanks for sharing.
There must be an error…14 minutes to bake?!!!
You’re right. It should have been 40-45. Not sure where 14 came from!