Sour cherry pie from home canned pie filling

Delicious sour cherry pie coming out of the oven in under an hour, and with only 10 minutes active work on your part?

No, it’s not a pipe-dream. It’s life with home canning, when you have jars of home-canned sour cherry pie filling on the shelf.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning. You cannot can pie slices.)

This recipe uses:

Home canned sour cherry pie filling

The recipe

Yield: 1 x pie 20 to 25 cm (8 to 9 inch)

Oven temperature: 190 C (375 F)

Baking time: 30 to 35 minutes

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Sour cherry pie from home canned pie filling

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 1 pie

Ingredients

• 1 litre jar sour cherry pie filling (1 quart jar)
• Top and bottom pie crust

Instructions

1. Start oven heating to 190 C (375 F).
2. Line bottom of pie tin with pie dough.
3. Empty jar of pie filling into pie tin.
4. Put top crust on.
5. Seal edges.
6. Brush top of pie with milk.
7. Bake until crust is brown, about 30 to 35 minutes.
8. Remove from oven, let cool before serving.

Recipe notes

If you do not have a pie crust recipe, here is a recipe for simple easy pie crust dough.

Nutrition

Nutritional values per slice will vary wildly based on whether you made the pie filling with or without sugar, and what kind of crust you used.

Here is the cherry pie filling nutritional information.

Skinny version

If you use sugar-free cherry pie filling, and use sheets of phyllo pastry for the crust:

1/8th pie = 144 calories

Regular version

If you use the regular pie filling with sugar, and a regular pie crust such as this one:

1/8th pie = 490 calories

* Nutrition info provided by https://caloriecount.about.com