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Lately, I have been all about pies. Baking pies, eating pies, thinking about pies.
There are times I want to make difficult pies with all the details and then there I times when I want a simple pie, quick and easy.
This recipe hits the mark for quick and easy.
No matter how you make it, you can’t go wrong with pie. Ok, have I obsessed enough about pies?
This pie recipe is very easy to make. It’s also extremely customizable.
You can absolutely make your own filling. I had a lonely can of cherry pie filling in the pantry that was just begging to be used. The recipe I found called for one can, but honestly if I had had two cans on hand, I would have used two cans.
Canned pie filling is what makes this recipe quick and easy. If you don’t like cherry, grab another flavor of filling. Apple would be great as well as blueberry.
The original recipe comes from cup of flour.
Let’s grab the ingredients:
You’ll need one or two (depending on how much filling you want) cans of your choice pie filling.
1 TBSP Cornstarch (to thicken the filling).
2 Pie crust ( store bought is just fine and makes it even quicker) or make your own. Click here for my go to crust recipe.
1 egg- for the egg wash.
Extra sugar for topping.
I used a cast iron skillet. I love baking in cast iron. Not only does it look beautifully rustic, but cast iron heats evenly and holds the heat very well.
First thing to do is pre-heat the oven to 350 degrees and prep your baking dish.
Grab a stick of butter and rub that all over your dish to coat with butter. This will keep your crust from sticking. Bonus tip, if you have little kids, they love helping with this part!
Place one pie crust in your skillet and press down to cover the skillet, then using a fork poke holes all over the bottom of the crust. This will allow air circulation and steam to escape so the crust does not puff up.
In a bowl mix your pie filling and corn starch. Then pour the mixture into your crust.
Cover with the top pie crust. This is where you can get creative. You can cover the pie completely with the top crust and cut slits in the top for ventilation. You could also choose to do a fancy lattice work for the top. To do a lattice top, cut your crust in strips. Then lay half of your strips parallel to each other across the pie with space in between. Then fold every other strip halfway back toward the edge. Lay one new strip horizontally across the center over the unfolded strips, then unfold the folded strips back down. Alternate this process all over the pie.
Lattice work on a pie is beautiful and the way my daughter makes every pie. However, I also love the simple look of a pie with simple slits on top. Which is how I did this pie.
Wisk an egg, I add a drop of water, to create an egg wash. Brush the entire pie with the egg wash and sprinkle with sugar.
Bake the pie at 350 degrees uncovered for 35-45 minutes. Let cool slightly, then serve.
I hope you enjoy this recipe! Be on the lookout for more pie recipes, they’ll be coming your way soon!
How To Make This Easy Cast Iron Cherry Pie
Course: Desserts, In The Farmhouse, Recipes, Uncategorized6-8
servings10
minutes45
minutesIngredients
1-2 21 oz cans of cherry pie filling
1 Tbsp corn starch
2 pie crust (store bought or make your own)
1 egg
Sugar for dusting
Directions
- Pre heat oven to 350 degrees
- Grease pan with butter or spray
- Lay one crust in bottom of prepared pan, poke holes in crust.
- Combine pie filling and corn starch in a bowl.
- Pour the filling mixture into the pie crust. Top with remaining crust. Slit the top crust with four slits.
- Brush with egg wash and dust with sugar
- Bake at 350 degrees 35-45. Crust should be golden brown
- Let cool then serve