Celebrate National Cherry Pie Day with a small cherry lattice pie perfect for two or three people. This is the easiest cherry pie made with Duncan Hines Comstock cherry pie filling and a Puff Pastry.
If you are looking for a single-serving cherry pie, try this recipe, which uses fresh cherries.
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.
Use an all-butter puff pastry for the best taste. I recommend Dufour, Pepperidge Farm, and Trader Joe’s brands. Let the pastry thaw completely, unfold the sheet(s), and roll out to the 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 it.
Tips
- Before putting it in the oven, give the top crust a light egg wash to give it a little shine when baking. Use milk if you want to encourage a deeper browning.
- I always use clear glass baking dishes when baking pie 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-inch because the cut slices look better to me. If you want a larger pie, use two cans of the Duncan Hines cherry pie filling and two sheets of puff pastry. Cook a bit longer to make sure your crust is perfectly baked.
Instructions
- Preheat oven to 425°F.
- Thaw one sheet of frozen puff pastry dough and roll it into two circles. If you prefer a lace-topped pie, cut one circle into about 12-1/2-inch strips. Place one circle of puff pastry on the bottom of the pie dish.
- Drain the cherries and place the liquid in a small saucepan. Over low heat, whisk in the cornstarch and lemon juice and mix well. The sauce is done when it begins to thicken.
- Add the cherries and pour the cherry mixture into 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 the top crust.
- Cover the crust edge with strips of foil to prevent overbrowning. Puff pastry is stickier, so make sure it is loose; otherwise, it will stick to the edges.
- Remove foil strips after about 15 minutes of baking.
- Bake for 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.
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Ingredients
Recipe Directions
- 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
- Add the cherries and 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.
How large of a circle do you make of the puff pastry for a 7 in pie plate? I wondered if the puff pastry will stay the same shape as regular pie crust dough.
Thanks
Hi Nancy, the bottom crust is basically the same size as a regular pie crust. For a 7 inch pie plate I rolled out a 9 inch circle. Cheers, Sydney
I used a bottom crust only and made a streusel topping.
Great, either way.