Duncan Hines Cherry Pie Recipe
Creating a delightful cherry pie has never been easier thanks to the Duncan Hines Cherry Pie recipe.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- 9-inch pie dish
- Aluminum foil or pie crust shield
- Pastry brush
Ingredients
- 1 box of Duncan Hines pie crust mix
- 2 cans of Duncan Hines Comstock® More Fruit Cherry Pie Filling
- ½ cup of sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of cornstarch
- 1 egg for egg wash
- 1 tablespoon of water for egg wash
- Optional: a pinch of cinnamon for extra flavor
Instructions
- Prepare the Pie Crust: Begin by preparing the Duncan Hines pie crust mix according to the package instructions. Roll out the dough to fit a 9-inch pie dish.
- Mix the Filling: In a large bowl, combine the cherry pie filling, sugar, vanilla extract, and cornstarch. If desired, add a pinch of cinnamon to enhance the flavor.
- Assemble the Pie: Pour the cherry mixture into the pie crust. Roll out the remaining dough and cover the pie with a full top crust or create a lattice design. Seal the edges by crimping with a fork.
- Apply Egg Wash: Beat the egg with one tablespoon of water and brush the mixture over the top crust for a golden finish.
- Bake: Preheat your oven to 375°F (190°C). Place the pie in the oven and bake for about 50 minutes. Use a pie crust shield or aluminum foil to prevent the edges from burning.
- Cool and Serve: Let the pie cool before serving to allow the filling to set.
Notes
- Chill the Dough: For a flakier crust, chill the pie dough for at least 30 minutes before rolling it out.
- Thicken the Filling: Ensure the filling thickens by adding the right amount of cornstarch; this prevents a soggy bottom.
- Vent the Crust: Cut small slits in the top crust to allow steam to escape, preventing the filling from bubbling over.
- Prevent Over-Browning: Cover the edges of the pie with foil if they begin to brown too quickly.
- Let It Set: Allow the pie to cool completely to help the filling set properly before slicing.