Quick Cherry Pie
A quick and tasty cherry pie filling with vanilla pudding, sour cherries, and a hint of lemon, perfect for a delightful dessert that comes together in minutes.
Ingredients
Instructions
- Combine the pudding mix, sugar, and salt in a saucepan.
- Stir in water and lemon juice and blend well.
- Cook and stir over medium heat until the mixture comes to a full boil.
- Remove from heat.
- Stir in butter and food coloring.
- Cool for 5 minutes.
- Pour the mixture into the baked pie shell.
- Let stand for at least 4 hours or until set.
- Garnish with whipped topping if desired.
Tips & Substitutions
For a richer flavor, consider using almond extract instead of vanilla pudding mix. You can also substitute the pitted red sour cherries with fresh or frozen cherries, adjusting the sugar based on sweetness. If you prefer a thicker filling, increase the amount of pudding mix slightly. Pair this with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
Serve this quick cherry pie chilled or at room temperature, garnished with whipped topping or vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it at gatherings, and it can be a great addition to a summer picnic. Don't forget to check out other American recipes for more dessert ideas!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To prevent the crust from becoming soggy, it's best to keep the filling and pie shell separate until you're ready to serve. If you plan to reheat, warm it in the oven at a low temperature to maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cherry Pie contains roughly 88 calories, with 2g protein, 19g carbohydrates, and 1g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1209mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of canned?
Yes, frozen cherries can be used in place of canned cherries. Just make sure to thaw and drain them well to avoid excess liquid in the pie. You may need to adjust the sugar if the cherries are particularly sweet or tart.
How can I make this pie gluten-free?
To make a gluten-free version of this pie, use a gluten-free pie crust instead of a traditional one. Many brands offer excellent gluten-free options that will work just as well. Ensure that the vanilla pudding mix is also gluten-free.
What can I do if my pie filling is too runny?
If your pie filling turns out too runny, you can thicken it by cooking it a bit longer over medium heat until it reaches the desired consistency. Alternatively, you can mix in a cornstarch slurry (equal parts cornstarch and water) and cook until thickened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).