This Homemade Cherry Pie For Two is so simple and absolutely delicious – a definite dessert possibility for date night or a couple’s cooking together date. To tailor a Homemade Cherry Pie For Two, ditch your traditional pie plate and grab a 6-inch pie plate for a perfect-size pie. Make the pie with a store-bought, refrigerated pie crust, and canned cherries, and get this delicious dessert in the oven with minimal effort!
My first taste of this Cherry Pie For Two, had me begging my friend Linda for this recipe. She laughed and said “I just got it off the side of a can of cherries”, but of course, she has added her own touches to make this one of the best tasting cherry pie I have ever had.
Jump to:
- Ingredients to make homemade cherry pie for two
- Cherry pie for two? Use a 6-inch pie plate!
- Making a double crust pie
- Tips for a better pie crust
- How to tell when your pie is done
- Cooking together date night recipe
- Tips to keep cooking together fun
- Common questions about this recipe
- Related
- Homemade Cherry Pie Recipe For Two
- Did you make this recipe?
Ingredients to make homemade cherry pie for two
Simplify your pie prep and use two 9-inch store-bought, refrigerated pie dough rounds and canned tart cherries. To up the homemade pie filling flavor, add almond extract and sprinkle the cherries with cinnamon, both tips from Linda.
Here's what you need to make this Homemade Cherry Pie For Two:
- 9-inch store bought pie dough rounds
- Sugar
- All-purpose flour
- Canned red tart cherries
- Almond extract – you can substitute vanilla extract,
- Cinnamon (optional) – other options to up your filling flavor are nutmeg, ginger or cloves.
- Unsalted butter
- Egg White
Cherry pie for two? Use a 6-inch pie plate!
I love using my small batch baking dishes for our meals for two! This recipe calls for a 6-inch pie plate and a refrigerated roll-out crust.
If you don’t have a 6-inch pie plate, you can buy one on Amazon. A six-inch cake pan should also work.
Making a double crust pie
- Unroll the top 9-inch store-bought pie dough round over the pie filling.
- Trim overhanging edges of both crusts to about ½ inch beyond lip of pie plate.
- Pinch edges of top and bottom crusts firmly together to prevent leaking, then tuck overhang under itself to make it flush with edge of pie plate.
- Use index finger of one hand and thumb and index finger of other hand to create fluted ridges perpendicular to edge of pie plate. Use a small knife to make 1- inch vents in center of top crust. Or, use a pie top cutter. One simple press and your pie will look and taste amazing.
Want to make your own pie crust? Read this article from America's Test Kitchen on making double-crust pie dough.
Tips for a better pie crust
To ensure a perfect pie crust every time, we use these tricks.
Chill the crust before filling: The biggest risk when baking a pie crust is that the dough will slouch or shrink in the oven. If this happens, the pie won’t look as nice. A cold pie shell will hold its shape better in the oven, in part because the chilling gives the gluten in the dough time to relax.
Bake on a foil-lined baking sheet: Juicy, cherry pies can be prone to bubbling over, and the sugary juice will burn and smoke if it hits the bottom of the oven. To avoid this, bake your pie on a foil-lined rimmed baking sheet on the lowest oven rack.
The baking sheet catches splatters and the foil makes for easy clean up. A bonus is that the baking sheet promotes better browning, preventing a soggy bottom crust.
Placing the sheet on the lowest rack ensures that it gets nice and hot.
Protect the crust edges. Often the crimped crust edges of a pie can get quite brown before the pie has finished baking. Simply wrap a piece of foil loosely around the rim of the pie. This will deflect the heat and prevent the darker browning.
How to tell when your pie is done
The best way to tell if your cherry pie is done is when the top crust is golden brown, and you see filling bubbling around the edges or through the vents. For this double-crust pie, since the bottom crust is more likely to be undercooked (and therefore soggy) than the top crust, be patient and don’t pull the pie out of the oven too early.
Cooking together date night recipe
A couple’s cooking date is the perfect way to reconnect. A fun activity for any couple that likes to work and play together, and I offer 7 Cooking Together Date Night Tips to plan and keep it fun.
For this recipe, assign one person to be the “lead” and the other will be the “sous chef”. The lead is in charge of reading the recipe and delegating tasks to the partner and to themselves. While the “sous chef” gets to sit back, relax and worry about when to sip on their drink of choice while chopping and mixing, without thinking about what is next - that's the job I like the best!
Tips to keep cooking together fun
- Shop for ingredients the night before the dinner. Generate a shopping list from the My Recipe Box menu option, selecting Couple's Cooking Together | Winter Menu recipe collection. Click on the shopping cart icon in the right hand corner. For more help, read how to use shopping lists.
- Bake The Pie First, then proceed with the main course.
- Clean as you go. No one likes ending with a huge pile of dishes, but it’s a universal law of cooking – you’re going to get dirty and so is your kitchen. Consider, delegating one of you to clean up before moving on to the next part of the recipe.
- Take a break and sip your cocktail and dance with your cooking partner before beginning chopping, mixing and cooking the main c
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Simply add dried spices or flavor extracts to up the flavor of your cherry pie. A teaspoon of almond extract and sprinkling the cherries with cinnamon will stimulate the taste buds. Other flavorings that work well are vanilla extract, ginger, cloves or nutmeg
For this recipe, I mix the cherries in 6 tablespoons of all-purpose flour. To keep your cherry pie gluten-free, use a gluten-free all-purpose flour. This will thicken it as it bakes.
The best way to tell if your cherry pie is done is when the top crust is golden brown, and you see filling bubbling around the edges or through the vents. For this double-crust pie, since the bottom crust is more likely to be undercooked (and therefore soggy) than the top crust, be patient and don’t pull the pie out of the oven too early.
Related
Looking for more desserts perfect for two? Try these:
Homemade Cherry Pie Recipe For Two
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Equipment
Ingredients
- 2 9 inch store bought pie dough rounds
- ⅔ cup sugar
- 5 Tablespoons all-purpose flour
- 1 can 16 ounces pitted red tart cherries, drained
- ½ teaspoon almond extract
- 1 teaspoon cinnamon optional
- 1 Tablespoon unsalted butter cut into ¼ inch pieces
- 1 large egg white lightly beaten
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees F. Gently, unroll one 9-inch dough circle onto 6-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 20 minutes.
- Meanwhile, in a medium sized bowl mix together sugar and flour. Stir in the cherries. Transfer cherry mixture to dough lined pie plate, mounding it slightly in the middle. Sprinkle with almond extract and cinnamon. Scatter butter pieces over top. Gently unroll dough round onto filling. Trim overhang to ½ inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate.
- Flute the edge of the pie plate using your fingers. Cut five 1-inch vents in center of crust. Brush top and fluted edges with egg white. Cover edge with 2-to-3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- Place pie on foil-lined rimmed baking sheet and bake until crust is lightly golden brown, 20 to 25 minutes. Reduce oven temperature to 350 degrees F, rotate sheet and continue to bake until the juices are bubbling and crust is a deep golden brown, 25 to 35 minutes. Remove foil during last 15 minutes of baking. Let the pie cool on wire rack for about 1 hour before serving. Serve slightly warm or at room temperature.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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Kim Pinkham says
I can't rate because I have not tried it yet (but will...), however I'm thrilled to finally find a pie recipe for just two!! I never would have thought of that!!