This is the easiest cherry pie made with canned cherries you can find. I had some leftover puff pastry from a quiche I made earlier and a can of cherry pie filling in the pantry, a small Cherry Pie was calling to be baked. The crust puffs up and flakes like a turnover so it's part cherry turnover, part pie, the best of both worlds. A small cherry pie that's perfect for two or three people.
Use an all-butter puff pastry for the best taste. I recommend two: Dufour, and Trader Joe's brands. Let the pastry thaw completely, unfold the sheet(s) and roll out to desired shape and thickness. Be careful not to roll puff pastry too thin, you want the shell to hold the pie filling without falling apart when you serve.
Before putting in the oven give the top crust a light egg wash to give it a little shine when it's done baking. Use milk if you want to encourage a deeper browning.
I always use clear glass baking dishes when working with crusts. If the top is browning faster than the bottom, cover the pie loosely with foil.
The 7 inch plates are really hard to find, I bought mine on eBay, so if all you have is a 6-inch dish, that works also. I prefer the 7 inches because the cut slices look better to me. If you want a larger pie, then use 2 cans of Comstock cherry pie filling and two sheets of puff pastry. Cook a bit longer to make sure your crust is perfectly baked.
Easy Cherry Pie for Two
Classic and easy cherry pie.
Ingredients
- 1 sheet frozen puff pastry, made with all butter
- 21-ounce can Comstock Cherry Pie Filling
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon sugar
Instructions
- Preheat oven to 425°F.
- Thaw out one sheet of frozen puff pastry dough and roll out into two circles. If you prefer a lace top pie cut one circle in about 12 3/4 inch strips.
- Place one circle of the puff pastry on the bottom of the pie dish
- Drain the cherries and place the liquid in a small saucepan.
- Over a low heat whisk in the cornstarch and lemon juice and mix well
- Pour the cherry mixture in the prepared pie dish.
- Cover the top of the pie with the 3/4 inch strips and interlace on the top of the pie filling. Seal edges by pinching along the edges. Brush egg whites on top crust.
- Cover crust edge with strips of foil to prevent over-browning. Puff pastry is stickier so make sure it loose otherwise it will stick to the edges.
- Remove foil strips after about 15 minutes of baking.
- Bake an additional 20 to 25 minutes or until the crust is golden brown.
- Remove from oven and sprinkle with sugar.
- Cool at least 1 hour before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 68mgCarbohydrates: 47gFiber: 1gSugar: 1gProtein: 1g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
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