Super Simple Cherry Pie

Even if you've never made one before, you'll have pie-perfect results using pitted Ontario tart cherries and frozen puff pastry. For extra pizzazz, sift icing sugar over pastry edges just before serving.

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Servings: 8

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  • 4 cups (1 L) pitted Ontario Tart Cherries, well drained
  • 1 tsp (5 mL) vanilla
  • 1/4 cup (50 mL) granulated sugar
  • 2 tbsp (25 mL) cornstarch
  • Half pkg (411 g) frozen puff pastry, thawed (1 piece)
  • 1 egg, lightly beaten


In large bowl, stir cherries with vanilla. In another bowl, stir sugar with cornstarch; stir into cherries until blended.

On lightly floured surface, roll puff pastry into thin 14-inch (35 cm) circle. (Edges will not be even.) Lift onto ungreased baking sheet. Spoon cherry mixture into centre; gently fold up edges of pastry to partially cover the filling, leaving centre uncovered. Brush pastry with egg. Bake on rack below centre of 400°F (200°C) oven until pastry is golden and filling is bubbly, about 40 minutes. Let cool before cutting.

  • Protein: 3.0 grams
  • Fat: 11.0 grams
  • Carbohydrates: 25.0 grams
  • Calories: 211