I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for Associates to earn fees by linking to Amazon.com and affiliated sites. Meaning, at no additional cost to you, I may make a commission if you click through and make a purchase. Thank you for shopping and I hope you love these products as much as I do.

Jump to Recipe

images of meters — This pie is designed to IMPRESS! The easy cut-out topping looks like you spent hours. It rates a WOW! No one needs to know that it is virtually stress-free to make, earning it RELAXED, rating, thanks to a frozen crust and zhooshed up canned fruit pie filling.

Need to make something special in a hurry? No worries! I gotcha covered with this beautiful, cut-out cherry pie. It’s super easy, even for a non-baker! A frozen crust and canned pie filling just need a little zhooshing before going in the oven. A cookie-cutter transforms the top crust into a work of art. Be as creative as you want! Blueberry, apple, or peach pie filling can be used in the recipe. Star-shaped cookie cutters also make an impressive-looking presentation. This pie is perfect for special occasions, like Mother’s Day! You always knew you were her favorite, now is your time to show it!

image of ingredients — Store-bought frozen crust, cherry pie filling, vanilla extra and a little powdered sugar are all you need for this pie.

This pie starts with store-bought frozen pie crusts. The recipe is for a regular frozen crust. If you use a deep dish, you will need to double the pie filling and vanilla extract and add about 10 minutes to the baking time. No one likes a soggy bottom crust, which can be a problem with fruit pies.

images of egg white, yolk and tools. — Separate an egg into small bowls, add a tablespoon of water to each. Whisk white until frothy and yolk until combined. The white is brushed on the bottom crust to prevent sogginess. The yolk is brushed on the cut-outs to enhance color.

This easy kitchen hack eliminates that problem! Using a pastry brush (or wadded up paper towel), coat the sides and bottom of the crust with an egg-white wash. To make the wash, separate an egg (saving the yolk – it will be used on the cut-outs), add a tablespoon of water, and whisk it until frothy.

image of pie crust and filling ingredients — Mix pie filling and extract in a large (1 quart) measuring cup or bowl and add to prepared pie crust.

In a large measuring cup (making it easy to pour into the crust) or a bowl, mix the pie filling with the vanilla extract until well combined. If you want, zhoosh up the flavor by using almond extract instead of vanilla for Cherry Almond Pie. Pour the filling mixture into prepared crust and place on the foil-lined baking pan to catch drips or overflow.

pie on foil covered baking pan — Place on the foil-lined baking pan to catch drips or overflow.

Bake at 375° for 20 minutes, remove from oven, and cover edges with strips of aluminum foil or a pie crust protector to prevent over-browning. Return to oven and bake for another 20-25 minutes or until crust is golden brown and filling is bubbly. Remove from oven and cool on a wire rack.

Aluminum foil strips and foil covered pie crust edges — Cover edges with strips of aluminum foil or a pie crust protector to prevent over-browning.

While pie is baking, carefully remove the other pie crust from the foil pan onto a sheet of wax paper or parchment paper. Gently loosen the edges and invert the pan over the wax paper. Lightly tap. The crust should easily release from the pan. (I’ve never had any problem.)

Pie crust removed from pie pan on waxed paper — Loosen pie the edges and invert the pie pan over wax paper. Lightly tap to release. Flatten the crust and make cut-outs with heart-shaped cookie cutters.

Using assorted sizes of heart-shaped cookie cutters, make cut-outs from the crust and place them on a baking sheet lined with a silicone mat or parchment paper.

Cut out hearts coated with egg yolk mixture on baking pan — Transfer the cut-outs to a baking sheet lined with a silicone mat or parchment paper and brush on egg yolk mixture. Bake at 375° for 8-10 minutes or until golden brown.

Whisk the egg yolk with 1 tablespoon water until mixed; using a pastry brush, spread a thin layer on the hearts. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool.

Cut-out hearts sprinkled with sugar on wire rack over baking pan. — Using a mesh strainer, sprinkle powdered sugar over the cut-outs and edges of pie crust.

Sprinkle with confectioners’ sugar. Place hearts randomly over cooled pie. Sprinkle edges of the crust with confectioners’ sugar. Enjoy!!

Mother’s Day Cherry Pie

Recipe by Jane BruceCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This simple Cherry Pie uses frozen pie crust and store-bought pie filling. The simple cut-out top crust, done with cookie cutters, makes this pie special! Use other flavor pie fillings and cookie cutter shapes to fit any special occasion!

Ingredients

• 2 frozen regular pie crusts, thawed
• 1 egg, separated in small mixing bowls
• 2 tablespoons water
• 1 -21 ounce can cherry pie filling
• 1 teaspoon vanilla
• 1/8 cup confectioners’ (powdered) sugar

Directions

Prep: Remove pie crusts from the freezer and slightly thaw (5 minutes). Separate one egg into two small bowls. Pre-heat oven to 375F. Line a baking sheet/pan with aluminum foil.
Whisk egg white with 1 tablespoon water until frothy. Use a pastry brush or paper towel to spread a thin layer on the bottom and sides of one of the crusts. In a bowl or large measuring cup, add the vanilla to the pie filling, gently stir to combine. Pour filling into prepared crust and place on the foil-lined baking pan to catch drips or overflow.
Bake at 375° for 20 minutes, remove from oven, and cover edges with strips of aluminum foil or a pie crust protector to prevent over-browning. Return to oven and bake for another 20-25 minutes or until crust is golden brown and filling is bubbly. Remove from oven and cool on a wire rack.
While pie is baking, carefully remove the other pie crust from the foil pan onto a sheet of wax paper or parchment paper. Using assorted sizes of heart-shaped cookie cutters (if you just have one size, no worries!) make cut-outs from the crust and place them on a baking sheet lined with a silicone mat or parchment paper. Whisk egg yolk with 1 tablespoon water until mixed, using a pastry brush spread a thin layer on the hearts.
Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners’ sugar. Place hearts randomly over cooled pie. Sprinkle edges of pie with confectioners’ sugar.

Notes

Removing crust from pan: Gently loosen the edges and turn the pie tin upside down on the wax paper. Lightly tap. The crust should easily release from the pan.
Protecting crust edges: cut or tear three 2-3 inch wide strips of foil. Keep the foil away from touching the filling as it will be difficult to remove without marring the pie.
Zhoosh: Use almond extract for a Cherry Almond Pie.
Crust: if using deep dish pie crust increase filling to 2 cans and 2 teaspoon vanilla. Increase the baking time by another 10-15 minutes.
Cherry Pie filling substitute: Blueberry pie filling,
Heart cookie cutters: If possible, use a couple of different sizes. If you just have one size, no worries, that will work. Star cut-outs are also impressive.