Cherry pie filling and an easy cake-like crust make this dessert perfect for a busy day. Top it off with a dollop of whipped cream or whipped topping or serve it warm with a scoop of ice cream.
Add a streusel topping for extra flavor and crunch!
If you're lucky enough to have an abundance of fresh cherries, see the instructions for cherry pie filling below.
- 1 can (21 ounces) cherry pie filling
- Crust Ingredients
- 2 tablespoons softened butter
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour, 4 1/2 ounces
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Optional Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 3 tablespoons butter
- 1/4 cup chopped pecans or walnuts, optional
- Heat the oven to 350 F (180 C/Gas Mark 4).
- Grease and flour a deep dish pie plate.
- In a mixing bowl with an electric mixer, cream the granulated sugar and 2 tablespoons of butter; stir in milk and vanilla.
- In another bowl, combine the 1 cup of flour, salt, and baking powder; whisk to blend.
- Stir the dry ingredients into the creamed mixture until the batter is smooth.
- Spread or pat (with floured hands) the dough mixture into the bottom and up sides of a deep dish pie plate.
- Pour cherry pie filling over the batter. If desired, sprinkle streusel over the top (see below).
- Bake in the preheated oven for 20 to 25 minutes, until crust is lightly browned and cherry filling is hot.
- Serve with sweetened whipped cream or whipped topping.
Optional Streusel Topping
- In a bowl combine the 1/3 cup of flour with 1/4 cup of brown sugar. Work the butter in with your fingers and then add the chopped nuts, if using.
Fresh Cherry Pie Filling
- In a large saucepan, combine 5 to 6 cups of fresh pitted cherries with 1/2 cup of water, 1 1/2 cups of granulated sugar, and 1/4 cup of cornstarch. Stir to blend.
- Place the pan over medium-high heat and bring the mixture to a boil. Reduce the heat to low and continue cooking for about 10 minutes, stirring frequently.
- Cool and use in any recipe calling for a 21-ounce can of cherry pie filling.
Replace the cherry pie filling with blueberry pie filling or apple pie filling. Or use this homemade apple pie filling.
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