Wednesday, February 27, 2013

Super-Easy Cherry Pie

1 box Pillsbury refrigerated pie crust, softened according to package directions
2 cans (21oz each) cherry pie filling

1. Heat oven to 425. Using a 9" glass pie dish, following package instructions for making a two-crust pie, line the dish with the bottom crust.

2. Spoon filling into crust-lined dish. Top with second crust; seal edges. Cut slits in several places in top crust. Cover edges of crust with aluminum foil to prevent excessive browning while baking.

3. Bake 40-45 minutes, or until crust is golden brown; it is advisable to place a baking sheet on the other rack beneath the pie to catch any juices that overflow, but do NOT place the pie dish directly on the baking sheet. After 20 minutes of baking, remove foil. Cool at least one hour before serving.

Serves 8-10.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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