Semi-Homemade Perfect Cherry Pie
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Here is the recipe for a quick Semi-Homemade Perfect Cherry Pie. I used to make my own pie dough, but it took to long. Its easier, faster, cheaper and just as good to use Marrie Callendars pie crusts to make this perfect cherry pie.
Don’t try the cheaper Phillsbury pie crusts; they are too thin and the finished product won’t have the home-made look. I got a set of 2 pie crusts at Wal-Mart for $3.17 ish.
Ingredients for Cherry Pie:
5 cups sweet cherries [OR] 4 1/2 cups cherries and 1 cup blueberries
1/2 cup sugar
3 Tbsp quick-cooking tapioca
1 Tbsp lemon juice
2 Tbsp water
1/4 tsp vanilla extract
Marrie Callendars pre-made pie crusts (package of 2)
How to Make The Perfect Cherry Pie:
1. Preheat the Oven to 425°F.
2. Following the instructions on the Marrie Callendars pie crust packaging, thaw the pie crusts for 15 -20 min. Remove one from the foil plate before starting to thaw or it will break if you try later. Don’t panic if your crust does crack, just seal it with your fingers later or use a little water to seal.
3. Pit 5 cups of fresh cherries ( I used this cherry pitter). I added some blueberries as well
4. Combine tapioca, sugar, lemon juice, vanilla, water and cherries. Let stand for 15 minutes.
5. Put the cherry mixture into the pie crust that is still in the foil pan. Cover with the second crust and push the edges down with your fingers to seal. Make little cuts on top to
6. Bake Cherry pie for 30 minutes at 425°F.
7. Place a cookie sheet under the pie, REDUCE HEAT to 350°F. Bake 25-35 minutes, or until thick juices bubble out of the pie.
8. Let cool for at least half an hour and serve.
Notes: Pie can be stored at room temperature up to 1 day.
Semi-Homemade Perfect Cherry Pie
A semi-homemade cherry pie is so easy because it uses a store-bought crust but the cherry filling is irresistible.
- 5 cups sweet cherries [OR] 4 1/2 cups cherries and 1 cup blueberries
- 1/2 cup sugar
- 3 Tbsp quick-cooking tapioca
- 1 Tbsp lemon juice
- 2 Tbsp water
- 1/4 tsp vanilla extract
- Marrie Callendars pre-made pie crusts, package of 2
Preheat the Oven to 425°F.
Following the instructions on the Marrie Callendars pie crust packaging, thaw the pie crusts for 15 -20 min. Remove one from the foil plate before starting to thaw or it will break if you try later.
Pit 5 cups of fresh cherries. I added some blueberries as well.
Combine 3 Tbsp of tapioca, 1/2 cup of sugar, 1 Tbsp of lemon juice, 1/4 tsp vanilla, 2 Tbsp of water and cherries. Let stand for 15 minutes.
Put the cherry mixture into the pie crust that is still in the foil pan. Cover with the second crust and push the edges down with your fingers to seal. Make little cuts on top to
Bake Cherry pie for 30 minutes at 425°F.
Place a cookie sheet under the pie, REDUCE HEAT to 350°F. Bake 25-35 minutes, or until thick juices bubble out of the pie.
Let cool for at least half an hour and serve.
Pie can be stored at room temperature up to 1 day.
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Do you lay the second crust over the filled pie “as is” or do you flip it over before sealing the edges and making the cuts on top? Thanks in advance!
Hi Suzanne, I’m not exactly sure what you mean by flip it over, I put the second crust over the filled pie without doing anything special.
I’m sorry- I tried to delete this comment but it posted anyway. I think I know what to do with the second crust now that I’m looking at the pictured instructions.
Hi Natasha, I am a novice baker and I have a question about the crust thawing. The crust that goes on top I was thawing on a plate and it totally fell apart when I tried to put it over the bottom crust. What did I do wrong?
The pie is in the over and smells amazing, just doesn’t look so good.
HI Galina, I wonder if it need a little more thawing time? Sometimes they crack but I haven’t had one fall apart. Did it possibly have any freezer burn (maybe it was too dry to begin with?) It’s hard to say.
Sorry one more question, can you put a crumble on top, if yes do you have a recipe?
Galina, that could work. Check out our Cherry Crumble on the ideas for the topping.
Natasha! Can I use frozen cherries? And if so, how can I use them? Thank you so much for your time and wonderful recipes!
Yelena, I would thaw frozen cherries, drain excess juice and add them to the recipe as you would fresh.
Is the tapioca necessary? what does it do to the pie filling?
Natasha, tapioca acts as thickener in the recipe but can be substituted with equal amount of corn starch. Let me know how it turns out.
Where does Vanilla Extract come in at? 🙂
Oh, snap! Thanks so much for asking! It goes in with the cherries. I updated the recipe 🙂
I always have a hard time controlling my apetite when I eat this pie 🙂
That makes two of us Victor 🙂
I didn’t realize you could put another one of those pre-made pie crusts on top. It looks very homemade! I bet you could even cut it into strips for a weave if you let it thaw enough…
Thats a great idea Julia!