Rustic Cherry Pie
Minimal effort- maximum dessert! Puff pastry and a simple cherry filling made with frozen cherries bake into a rustic-looking cherry pie, with a light, tender and flaky crust, that's both beautiful and delicious.
serves
8
people
Ingredients
cost per recipe: $8.97
The price is determined by the national average.
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1
egg
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1
tablespoon water
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2
tablespoons granulated sugar
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1
tablespoon cornstarch
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1
package (12 ounces) frozen Dole® Dark Sweet Cherries, thawed, well drained and patted dry
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1
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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1
tablespoon white sanding or decorating sugar (find in the baking toppings and decorations part of the aisle)
How to Make It
Step 1
Heat the oven to 400°F. Line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
Step 2
Stir the granulated sugar and cornstarch in a medium bowl. Add the cherries and toss to coat.
Step 3
Unfold 1 pastry sheet on the baking sheet. Arrange the cherry mixture on the pastry sheet to within 1-inch of the edge. Brush the edges of the pastry sheet with the egg mixture. Unfold the remaining pastry sheet, place it on top and crimp the edges with a fork to seal. Brush with the egg mixture. Using a sharp knife, cut about 8 slits in the top of the pastry. Sprinkle with the sanding sugar.
Step 4
Bake for 30 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 30 minutes.
