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.
Ingredients
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen Dole® Dark Sweet Cherries, thawed, well drained and patted dry
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 tablespoon white sanding or decorating sugar (find in the baking toppings and decorations part of the aisle)
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen Dole® Dark Sweet Cherries, thawed, well drained and patted dry
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 tablespoon white sanding or decorating sugar (find in the baking toppings and decorations part of the aisle)
Instructions
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.
Stir the granulated sugar and cornstarch in a medium bowl. Add the cherries and toss to coat.
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.
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.
Stir the granulated sugar and cornstarch in a medium bowl. Add the cherries and toss to coat.
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.
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.
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 ...
Directions
Print
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.Stir the granulated sugar and cornstarch in a medium bowl. Add the cherries and toss to coat.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.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.
Ingredients
1 egg1 tablespoon water2 tablespoons granulated sugar1 tablespoon cornstarch1 package (12 ounces) frozen Dole® Dark Sweet Cherries, thawed, well drained and patted dry1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed1 tablespoon white sanding or decorating sugar (find in the baking toppings and decorations part of the aisle)
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