Easy Cherry Pie
Nothing beats a classic cherry pie—especially one that’s easy to pull off and homemade. This version uses frozen tart cherries for a juicy, flavorful filling and a sugar-sprinkled top that bakes up golden and crisp. It’s perfect for holidays, summer cookouts, or whenever you’re craving something sweet and nostalgic. Serve it warm with a scoop of vanilla ice cream and watch it disappear fast.
What you'll need:
2 refrigerated pie crusts (like Pillsbury)
~24+ oz frozen tart cherries, pitted
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/4 tsp almond extract
1 egg + 1 tsp water, whisked
Coarse sugar or granulated sugar (for topping)
How to make it:
Preheat oven to 425°F.
Let pie crusts come to room temp for about 10 minutes. Press one crust into a 9-inch pie dish. Set the second crust aside.
In a saucepan over medium heat, combine frozen cherries, sugar, cornstarch, and lemon juice. Cook, stirring often, until the cherries release their juices and the mixture thickens and becomes glossy—about 10–12 minutes. Remove from heat and stir in almond extract.
Pour the cherry filling into the prepared pie crust.
Lay the second crust over the filling. Make slits with a knife. Fold the top crust around the bottom crust to prevent spillage. Then crimp the edges together.
Brush the top crust with beaten egg + water, then sprinkle generously with coarse or granulated sugar.
Place the pie on a lined baking sheet and bake for 35–40 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Let cool for at least 2 hours before slicing to allow the filling to set.
Enjoy!