You guys are going to be like, “Say what? A recipe/post for cherry pie using cherry pie filling and pre-made crust?” And I’m going to say, “Um… yes. Got a problem with that, bucko?”
Yeah, there’s 3 ingredients (or 5 if you want to get fancy), and yeah it’s literally the single easiest thing I’ve ever done in the kitchen next to pouring myself a glass of water, but guess what? The results are outstanding. And since this past week we celebrated my husband’s birthday, I decided to share one of his favorite sweet treats, a cherry pie.
Did you know I’d never had cherry pie until a year ago? Ever? I remember the first time I decided to give it a whirl, and I was just blown away by the sweet, tart and downright mouth-puckering flavor. Oh my gosh. It was amazing! How did I go my entire life without even tasting this??? I’m 29, so that’s a LOT OF MISSED YEARS!!! My second go at cherry pie was a month ago, and if possible, it was even better than the first time.
So when my husband asked for a cherry pie for his birthday as a treat from me, I was excited, though perplexed. Last year, some of you may remember, I spent literally HOURS on his three-tiered, light blue fondant covered dream cake.
It was INSANE. Kinda hate to admit how VERY relieved I was that he was leaning towards something far less intricate, and far simpler than last year.
I guess there’s really something to be said for something simple and delicious.
The moral of the story is this: Sometimes something simple sings louder than something complex. Don’t be afraid to get back to canned pie filling when your fruit of choice is out of season and just relax and enjoy.
It doesn’t need to be fancy-shamncy to be wonderful.
- 2 cans of cherries
- 1 package of pre-made pie crusts containing two crusts
- 3 pats of butter
- A little milk
- About a teaspoon of sugar
- Preheat your oven to 425F
- Grease a pie pan
- Lay the first crust in the pan and press it against the sides and the rim
- Pour in the cherries
- Put the pats of butter over the cherries
- Lay the top crust over and pinch the two crusts together
- "paint" milk over the crust
- Sprinkle with sugar
- cut slits in the crust to vent
- Bake for 35-45 minutes
