Classic Cherry Pie

Taha Ayad

Classic Cherry Pie made with canned cherry filling, almond extract, and a golden double crust. This simple baked dessert has a flaky top, rich cherry center, and a practical method that works well for holidays or weekend baking.

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Prep Time 10

Cook Time 45

Total Time 1 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Method Notes

Ingredients

2 refrigerated pie crusts
2 cans cherry pie filling
¼ to 1 teaspoon almond extract
1 tablespoon milk for brushing the crust
1 to 2 tablespoons granulated sugar for sprinkling

Method

Preheat the oven to 425°F.
Place one pie crust into a deep dish pie plate and press it gently into the bottom and sides of the dish.
Spoon the cherry pie filling into the crust, add the almond extract, and stir gently until evenly mixed. Smooth the filling with a spatula.
Lay the second pie crust on a cutting board and make four small cutouts or several slits to allow steam to escape during baking.
Place the second crust over the filling, press the edges of the top and bottom crusts together, trim any excess dough, and crimp the edges as desired.
Brush the top crust lightly with milk and sprinkle with sugar.
Bake for 40 to 45 minutes, covering the outer crust edge with foil or a pie shield after the first 15 minutes to prevent over-browning.
Remove the pie from the oven when the crust is golden and the filling is bubbling near the center.
Cool for at least 1 hour before slicing so the filling can set properly.

Notes

For a more decorative pie, cut the top crust into strips and weave a lattice over the filling.
If the crust edges brown too quickly, cover them with aluminum foil or a pie shield after the first 15 minutes.
Cool the pie for 1 to 2 hours for cleaner slices.
For best texture, reheat leftover slices in a 300°F oven for about 10 minutes instead of microwaving.