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+ servings
A beautiful picture of a semi homemade cherry pie with lattice crust fresh out of the oven.
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Easiest Semi Homemade Cherry Pie

This semi homemade cherry pie uses store bought pie crusts with a deliciously easy homemade cherry pie filling everyone will love!

Ingredients

  • 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)

Instructions
 

  • 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.

Notes

Read how to make a lattice pie crust here.
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