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Semi-Homemade Perfect Cherry Pie

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

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.

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

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.

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

3. Pit 5 cups of fresh cherries ( I used this cherry pitter). I added some blueberries as well

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

4. Combine tapioca, sugar, lemon juice, vanilla, water and cherries. Let stand for 15 minutes.

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

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

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.
A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

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.
A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.

Notes: Pie can be stored at room temperature up to 1 day.

Semi-Homemade Perfect Cherry Pie

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
A Semi-Homemade Cherry Pie. Having a pre-made crust in the freezer is my secret for a quick homemade pie! This cherry pie is recipe is loaded with cherries.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6
Servings: 6

Ingredients

  • 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

Instructions

Preheat the Oven to 425°F.

  1. 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.
  2. Pit 5 cups of fresh cherries. I added some blueberries as well.
  3. 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.
  4. 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
  5. Bake Cherry pie for 30 minutes at 425°F.
  6. 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.
  7. Let cool for at least half an hour and serve.

Recipe Notes

Pie can be stored at room temperature up to 1 day.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Galina
    December 23, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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. Reply

      • Galina
        December 23, 2017

        Sorry one more question, can you put a crumble on top, if yes do you have a recipe? Reply

        • Natasha
          natashaskitchen
          December 23, 2017

          Galina, that could work. Check out our Cherry Crumble on the ideas for the topping. Reply

  • Yelena Butler
    November 2, 2017

    Natasha! Can I use frozen cherries? And if so, how can I use them? Thank you so much for your time and wonderful recipes! Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Yelena, I would thaw frozen cherries, drain excess juice and add them to the recipe as you would fresh. Reply

  • Natasha
    November 3, 2016

    Is the tapioca necessary? what does it do to the pie filling? Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      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. Reply

  • Anna
    November 20, 2014

    Where does Vanilla Extract come in at? 🙂 Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      Oh, snap! Thanks so much for asking! It goes in with the cherries. I updated the recipe 🙂 Reply

  • Victor
    July 25, 2012

    I always have a hard time controlling my apetite when I eat this pie 🙂 Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      That makes two of us Victor 🙂 Reply

  • July 14, 2010

    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… Reply

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