More Fruit Cherry Pie

This is the simplest cherry pie you’ll ever make: one can of cherry pie filling, one double pie crust, and you’re done. No pitting fresh cherries, no thickening agents, no fussing with sugar ratios.

The two-temperature bake is the technique worth paying attention to here. Starting at high heat sets the crust quickly, creating those initial puff and flake layers. Dropping the temperature finishes the bake gently, giving the filling time to heat through and bubble without burning the crust edges.

A vented or lattice top lets steam escape so the filling thickens properly inside the pie. Without vents, steam gets trapped, the crust gets soggy, and the filling stays runny.

Kitchen Tips

• Use a glass pie plate if you can. It lets you check the bottom crust for doneness without guessing.
• Shield the crust edges with foil after the first 15 minutes to prevent overbrowning during the longer bake.
• Let the pie cool completely before slicing. Hot cherry filling is liquid and won’t hold its shape until set.
• For a lattice top, weave the strips over and under for the most attractive look and better steam release.

Variations

• Mix in a tablespoon of almond extract or a squeeze of lemon juice into the filling before pouring for brighter flavor.
• Use a crumb topping instead of a top crust for a cherry crumble pie.
• Combine cherry filling with a can of blueberry filling for a cherry-berry version.