Cherry Pie
This easy 4-ingredient cherry pie recipe has a flaky crust and sweet filling. A warm, irresistible homemade dessert—it’s our best cherry pie recipe.
Nutrition Facts
Ingredients
Instructions
Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Place oven rack in the center of oven. Heat oven to 425°F.
Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.
Spoon cherry pie filling into the prepared crust-lined pie plate. Spread the filling evenly.
Place the second crust over the cherry filling. Fold the excess top crust under the bottom crust edge, pressing the edges together to seal and form a thick rim.
Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the inside edge of the pie plate. Use your other thumb to push the pastry inward, forming a scalloped edge.
Using a pastry brush, brush milk to cover the top crust, then sprinkle evenly with sugar.
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