Canned Cherry Pie Recipe
This canned cherry pie recipe is great when you don't have access to fresh cherries or the time to make the filling from scratch.
Cherry Pie Filling
2 (14 1/2 ounce) cans tart cherries
1 cup granulated sugar
3 Tablespoons cornstarch
1 Tablespoon butter
1/8 teaspoon pure vanilla extract
(Makes enough for top and bottom for 9 inch pie plate)
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup butter
4-5 tablespoons cold water
Pie Crust Sugar Topping
1 Tablespoons heavy cream
1/4 cup pearl sugar
Cherry Pie Filling
Open the cans and use a sieve to drain the cherry liquid into a bowl. Measure out 1 cup of the cherry liquid.
In a small saucepan, mix the sugar and cornstarch together. Slowly pour in the cherry liquid and whisk to combine. Turn the heat onto medium, stir constantly and heat until the mixture is bubbling.
Cook for one minute until it is clear and thickens.
Remove from the heat and stir in the butter, then the cherries and vanilla extract. Set aside until you have the crust ready.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter or two butter knives.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
Its okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it wont matter.
Don't overwork the crust.
Gently transfer the dough onto your pie plate being careful not to stretch it.
Roll the second ball of dough so it is just bigger than the pie plate.
Transfer your cherry pie filling into the prepared crust and put the crust top on.
Pinch the edges to close and trim off any excess. Pierce holes in the top to let the steam escape.
Use a pastry brush to brush the crust with a heavy cream and sprinkle with pearl sugar.
Preheat the oven to 425 degrees F.
Place the prepared pie into the preheated oven.
Bake for 10 minutes at 425 degrees F., then reduce the heat to 350 degrees F. and bake for 35 minutes longer or until golden brown.
*Tip: If you see that the crust is browning too quickly, tent with aluminum foil.
Remove the pie from the oven onto a cooling rack and let sit for at least 30 minutes to set before slicing. Delicious with a scoop of vanilla ice cream.