Quick Cherry Pie
This Quick Cherry Pie is the easiest pie you can possibly imagine. The simple crust and topping is crunchy and rich but takes no time at all. And I hate to admit it, but the canned cherry pie filling is just delicious. Quick is an understatement, throw this together for a last minute dessert and everyone will be wowed.
This recipe from my grandma is one of those treasures that was on a 3×5 card, bent, stained, and yellowed from age. These are little pieces of my childhood that take me right back to that step stool in the kitchen, classical music on public radio, a fire in the fireplace, hanging out with my grandparents.
My grandma was an exceptional baker. Pastry and pie crust were no effort for her and her pies won county fair first place ribbons. This quick cherry pie was one of my favorite pies that she would make. The crunchy streusel topping has always been a treat and is so great with the slightly tart cherries. I can pass on the fancy woven pastry crusts but this simple streusel crust has my number. Whip up some whipped cream or ice cream for the perfect dessert.
The crust is so easy and it can be doubled or spiced up as you like. Fillings can be substituted as well. This cherry pie is one that I don’t fool around with however. It’s so good just the way it is!
Quick Cherry Pie
Equipment
- 9" pie pan
Ingredients
- 1 can prepared cherries
- ¾ cup melted unsalted butter or shortening
- 1½ cup flour
- 1½ cup oatmeal old fashioned rolled oats or quick oats
- 1 cup brown sugar
- ¾ tsp baking soda
Instructions
- Preheat oven to 350 degrees
- Melt butter or shortening in pie pan
- Mix all of the dry ingredients and stir into melted butter with a fork.
- Remove half of the mixture and set aside for topping. Press the remaining mixture into the pie pan to form the bottom and side crust.
- Add cherry filling to the crust and top with remaining crumbs.
- Bake pie until golden brown, about 30 minutes. Serve warm with whipped cream or ice cream.
