Image Source from ginaljulian

A Delightful Canned Cherry Pie Recipe

Canned cherry pie offers a delightful treat that captures the essence of summer, no matter the season. Whether it’s a family gathering, a cosy afternoon tea, or simply a sweet craving, this recipe transforms simple ingredients into a delectable dessert that’s both comforting and festive. Below, we explore a timeless recipe for cherry pie using canned cherries, perfect for both seasoned bakers and kitchen novices alike.

Ingredients

For the Pie Filling:

• 1 can (about 400g) of cherry pie filling (or 2 cups of drained canned cherries)
• 2 tablespoons of granulated sugar (adjust based on the sweetness of the cherries)
• 1 tablespoon of cornstarch (optional, for thickening)
• 1 teaspoon of vanilla extract
• 1 teaspoon of almond extract (optional, enhances the cherry flavour)
• A pinch of salt
• 1 tablespoon of lemon juice (to brighten the flavour)

For the Pie Crust:

• 1 ½ cups of all-purpose flour
• ½ cup of unsalted butter, chilled and diced
• 1 tablespoon of granulated sugar
• 1/4 teaspoon of salt
• 4-5 tablespoons of cold water

Equipment Needed

• Mixing bowls
• Pie dish (9-inch)
• Rolling pin
• Baking sheet
• Spoon or spatula for mixing
• Fork (for crimping edges)

Instructions

1. Prepare the Pie Crust:

• In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled, diced butter. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two portions, shape them into discs, wrap in cling film, and refrigerate for at least 30 minutes.

2. Make the Cherry Filling:

• While the dough is chilling, prepare the cherry filling. In a separate bowl, combine the canned cherry filling (or drained cherries), sugar, cornstarch, vanilla extract, almond extract, salt, and lemon juice. Mix well and set aside to allow the flavours to meld.

3. Roll Out the Dough:

• Preheat your oven to 200°C (180°C for fan ovens) or 400°F.
• On a floured surface, roll out one disc of chilled dough to about 3mm thick, ensuring it’s large enough to fit your pie dish. Carefully transfer the rolled dough into the prepared pie dish, trimming any excess around the edges.

4. Assemble the Pie:

• Pour the cherry filling into the pie crust, spreading it evenly.
• Roll out the second disc of dough and place it over the filling. You can either leave it whole and cut slits for steam (a classic lattice work can be fancy if you’re up for it!) or leave it open-faced for a rustic look.
• Crimp the edges with a fork or your fingers to seal the pie. Brush the top crust with a little milk or beaten egg to achieve a lovely golden colour while baking.

5. Bake:

• Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 25-30 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with strips of tin foil.

6. Cool and Serve:

• Once baked, remove the pie from the oven and let it cool slightly. This allows the filling to set before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

Canned cherry pie is an easy and incredibly satisfying dessert that brings a taste of homemade goodness to your table with minimal fuss. The sweet, tangy filling combined with the buttery, flaky crust is nothing short of heavenly. This recipe not only celebrates the flavours of cherries but also the joy of baking—a perfect opportunity to create delightful memories with friends and family. So, roll up your sleeves and indulge in a slice of this classic favourite!

No items listed in the response.