This semi-homemade cherry pie uses store-bought pie crusts with a deliciously easy homemade cherry pie filling everyone will love!
What’s better than pie? Babies eating pie! What’s better than babies eating pie? Babies eating semi homemade cherry pie! Because babies don’t know that you didn’t make that crust. All they want to do is stick their faces (and hands, and feet) into that deliciously sweet and tart cherry pie filling.
When my friend Ayala asked me to collaborate with her on a project that included cherry pies and babies, I did not hesitate for a second. She runs a company called Boca Baby Company, and makes the most beautiful personalized baby accessories.
When Adrienne was born, she came over with a huge box full of fluffy pink girly things and told me to take whatever I wanted. OMG — tutus, bows, clips, headbands galore! It was honestly so much fun after buying stripes and solids for Chase. Why is boy’s clothing so boring?!
Fast forward a couple years and Ayala now has her own beautiful little man, and has added so many new products to her line. One of them being this CAYUTEEE little cherry pie bib. It was just a tad on the girly side, so instead of getting her son to be our model, I asked one of my friends to lend us her daughter for the morning, to which she thankfully said yes!
SO (catwalk music playing in the background) here is baby Sarah, who is sporting the new Boca Baby Company cherry bib along with my semi homemade cherry pie.
Creating this semi-homemade cherry pie
Why is it semi homemade, you say? Oh it’s because I hate making pie crusts and pretty much always buy the pre-made store-bought kind. Yup, go ahead and judge. It doesn’t bother me, because I’m not the one who’s gonna be stuck cleaning my food processor and waiting for that dough to chill. Noooo patience for that. I don’t see anything wrong with buying pre-made pie crusts to make your life a little easier.
When it comes to the filling though, I am completely the opposite. I won’t go near a canned pie filling with a 10-foot pole. There are just too many chemicals and crazy amounts of sugar added. Plus, have you ever seen canned cherry filling? It is literally a neon color. That can’t be good for you.
So why would I buy a can when I can make a more delicious and healthier version in just a few minutes with a few simple ingredients?
What’s in this easy cherry pie?
I used frozen cherries here so that I didn’t have to make a mess either with pitting them. Seriously, this homemade cherry pie filling is the perfect balance between sweet and tart, and gives me total control over how much sugar is going in.
Good for me and good for dem babies.
As for the rest of this tart and sweet cherry pie, you’ll need a little sugar, cornstarch, and vanilla, plus egg and sugar for the top of the pie crust (golden brown crust or bust!).
How to make cherry pie (the easy way!)
Thanks to the store-bought pie crust, this cherry pie requires less than 10 minutes of hands on prep work. Simply make the homemade cherry pie filling by heating all the ingredients on the stove, then let it cool slightly before pouring it into the pie shell.
When making the cherry pie filling, I prefer to mash the cherries up, but you can leave them whole if that’s more your speed.
Once the filling is spread out evenly in the pie shell, add the top layer of pie crust and bake! I made my homemade cherry pie into a lattice-top pie, but you can simply lay the top layer of pie crust over the filling and crimp the edges shut if you’re short on time.
Since the cherry pie filling was cooked before it was added to the pie, you only have to bake this semi-homemade cherry pie until the crust is golden brown.
Ways to form pie crust edges
When forming the pie crust, you can either cut the pie into strips and make a lattice crust (tutorial on how to do that here), or you can simply place the crust on top of the pie filling and pinch the edges all around to seal. Alternatively, you can use the tines of a fork to press the edges around to seal as well.
If you don’t create a lattice top, make sure to cut a few small slits in the center of the pie crust to allow the steam from the cherry pie filling to escape.
How to store cherry pie
Because this is a baked fruit pie, you can leave this cherry pie on your counter for a few days. Cover it loosely with aluminum foil to protect it, and enjoy it throughout the week (if it lasts that long in your house, that is).
Can you freeze pie?
Absolutely! If you’re feeling industrious, go ahead and make an extra semi-homemade cherry pie and freeze it for later. To freeze this cherry pie, first let it cool completely on your countertop. Then, wrap it in a few layers of plastic wrap, followed by a layer of aluminum foil and freeze.
When you’re ready to eat your frozen pie, set it in your fridge to thaw and then bake it at 375ºF for 10 to 15 minutes, or until warmed through.
Just note that it’s best to freeze pies in a metal or ceramic pie plate, as glass plates may shatter when transferred from the cold fridge to the hot oven.
If you have above said dem babies, then I 100%%%% suggest you checkout Ayala’s products. Also know that a portion of her proceeds go to assisting families who are struggling with infertility. So not only are you getting amazing products but you’re doing it for a good cause!
Also suggest you make this easy cherry pie and giving it to those babies and see what happens!
Need more fruit desserts?
- Deconstructed Blueberry Pie Star Stack
- Cherry Muffins with Dark Chocolate
- Cherry Pistachio Oatmeal Cookies
- Bourbon-Soaked Cherry Cinnamon Buns
- Mini Triple Berry Coffee Cakes
Easiest Semi Homemade Cherry Pie
- 2 9 ” pre made pie crusts2 12 oz bags frozen pitted cherries⅓ cup granulated sugar1 ½ tablespoons cornstarch1 teaspoon vanilla extractSquirt of lemon juice1 large egg for egg washTurbinado sugar for garnish (optional)
- Preheat your oven to 375° F. Remove the pie crusts from the freezer to defrost for 10-15 mins.Meanwhile, place both bags of cherries in a medium sized pan over medium heat. Add in the sugar, stir, and bring to a boil.Cook for about 5 minutes, stirring a few times.Lower the heat to medium and mash the cherries with a large spoon. You can leave them whole or mash them as much as you want. I like them mashed all the way. Add in the cornstarch and bring back to a boil for 2 minutes.Lower the heat again and add in the vanilla and lemon. Stir, and remove from heat to cool.When the filling is cool, pour it into one pie crust. Peel the other crust away from the tin foil gently, going around the top edge at first, then flip the pan over to allow the rest to fall out mostly in one piece. If it comes apart you can always re-roll it or just piece it back together by pressing. If its stuck too hard to the tin, place it back in the fridge for a couple minutes to chill. It’s easier to take it out in one piece if it’s still a little cold.Once your top crust is out, you have a few options. You can cut the pie into strips and make a lattice crust, or you can simply place the crust on top of the pie filling and pinch the edges all around to seal. Alternatively, you can use the tines of a fork to press the edges around to seal as well. Using a sharp knife, make 2 slits in the middle of the pie to allow steam to escape. You don’t have to do this if you make a lattice crust.Whisk the egg gently then brush it on top of the pie crust. Top the crust with turbinado sugar if using.Bake on a parchment paper lined baking tray (to catch any drips) for 20-25 mins or until the crust is golden brown.