Semi-Homemade Perfect Cherry Pie
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
A semi-homemade cherry pie is so easy because it uses a store-bought crust but the cherry filling is irresistible.
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.