Homemade Cherry Pie Recipe For Two
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!
Servings: 3 people
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.