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 6 inch dish, that works also. I prefer the 7 inch because the cut slices look better to me. If you want a larger pie, then use 2 cans of filling and two sheets of puff pastry. Cook a bit longer to make sure your crust is perfectly baked.
Tip: If you bake in small oven and are maybe a little clumsy like me, remove your top rack to avoid burning yourself when pulling out the pie. Yes, I did that!
Classic and easy cherry pie.
- 1 sheet frozen puff pastry, made with all butter
- 1 21 ounce can Cherry Pie Filling
- 1 egg, separate and use the egg white only
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
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 roll out one circle and about 12 3.4 inch strips
Open the cherry pie filling can and add the lemon juice and mix.
Place bottom crust in a 7 inch glass pie pan and spoon pie filling into pie dish.
Top with second crust and seal edge 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 t will stick to the edges. Remove strips after about 15 minutes of baking.
Bake additional 20 to 25 minutes or until crust is golden brown.
Remove from oven and sprinkle with sugar.
Cool at least 1 hour before serving.
Amount Per Serving: Calories: 261 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 54mg Sodium: 99mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 4g