Easy Classic Cherry Pie
Made from juicy cherries, cane sugar and a dash of vanilla, our classic cherry pie filling makes preparing a homemade summer dessert a breeze. Use piecrust cutters to cut out shapes like the cherries and pineapples we use here, or make a lattice crust if you prefer.
Ingredients:
- 2 rolled-out rounds basic pie dough
- 1 jar (31 oz./878 g) cherry pie filling
- 1 egg beaten with 1 tsp. water
- Turbinado sugar for sprinkling
Directions:
Position a rack in the lower third of an oven and preheat to 375°F (190°C).
Fold 1 dough round in half and carefully transfer to a 9-inch (23-cm) pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving a 3/4-inch (2-cm) overhang. Fold under the excess dough and, using your thumb and fingers, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, transfer the remaining dough round to a work surface and cut out shapes using decorative pie crust cutters or a paring knife. Refrigerate the cutouts until ready to use.
Pour the pie filling into the dough-lined pan. Brush the crust with the egg wash and sprinkle with sugar. Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool at least 1 hour before serving.
While the pie cools, bake the decorative cutouts: Brush the cutouts lightly with some of the remaining beaten egg. Bake until golden brown, 10 to 12 minutes. Transfer the baking sheet to a wire rack and let cool.
To serve, decorate the top of the pie with the decorative cutouts as desired. Cut into slices and serve. Serves 8.
Williams Sonoma Test Kitchen
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