This is the cheater cherry pie…with canned pie filling. But one does not always have a big bowl of pitted fresh cherries available to make cherry pie!
You can also use canned fruit (not prepared filling).
You will need one recipe of double pie crust (see pie crust Pie Crust)
Roll out the bottom and place into the pie plate. The rest will be used for the top and either a full covered top with some air holes or a lattice design.
To do the lattice roll out the dough and cut a bunch of equal width strips. Roll the piece out long enough to cover the pie plate with some overlap as you will be weaving the pieces into a lattice.
For the filling, if using canned fruit (about 4 cups) place into a bowl and add about ½ – ¾ cup sugar (if the fruit is not pre-sweetened check this or it will be far too sweet). Also check if the cherries are called sweet cherries or sour cherries. Sour cherries will require more sugar, about 1 cup in total.
In a separate cup mix about 2 tablespoons of cornstarch and add about ¼ to 1/3 cup of cold water to mix into a paste and stir this into the cherry mixture.
Add a little lemon juice and a few spices if desired. I usually add a bit of cinnamon and touch of cloves.
Stir and let it sit a few minutes while you get the top crust rolled out or pieces cut for a lattice.
Pour the mixture into the bottom crust (the crust is not baked).
Wet the edge of the bottom crust with water (this will help seal the top crust or pieces – you may have to add a little more water as you go to seal the lattice pieces to the bottom crust if it does not stick but do not add too much as it will become soggy).
If using prepared pie filling, well, pour it into the bottom crust.
I still like to add some extra taste like a few spices but that is a personal preference.
Bake the pie at 425F for about 25 – 30 minutes then reduce the heat to 350F and bake another 25 – 30 minutes you will see if it is bubbling and crust is brown.
Bon Appetit!