Easy Cherry Pie

Sour cherries–the kind you need for pie–are rarely available fresh or frozen so the canned variety usually is the only option for most cooks. Cherry pie is just about the easiest fruit pie to make.

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Beat the egg yolks with 2 tbsp cold water.

Easy cherry pie. Not only do canned cherries make good pies but theres also no. Ingredients 1 box 141 oz refrigerated Pillsbury Pie Crusts 2 Count softened as directed on box 2 cans 21 oz each cherry pie filling 1 teaspoon milk 1 teaspoon sugar. Preheat the oven to 425.

Tip the flour 50g almonds butter sugar and ¼ tsp salt into a food processor. Line a 9 pie plate with one of your pie crusts set the other to the side. First make the pastry.

However because this technique only allows you to pit one cherry at a time it can be a bit tedious. Blend until the mixture resembles breadcrumbs. The classic cherry pitter grips an individual cherry while a small rod pierces the fruit and pushes the pit right out.

The easiest way to pit cherries is with a cherry pitter. Do not crimp the edges of the pie yet Pour the cherry pie filling into a medium sized bowl. It leaves your cherries intact and ready for baking.

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