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.
other dessert recipes you may like to try