Best apple cherry pie with canned filling Simple steps and tasty results for everyone.

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Best apple cherry pie with canned filling Simple steps and tasty results for everyone.

Okay, here’s a blog post about making an apple cherry pie with canned filling, written in a conversational and informal style like the example you provided:

So, I’ve been craving a good old-fashioned pie lately. Not just any pie, mind you, but an apple cherry pie. I know, I know, making a pie from scratch can be a real pain. All that peeling, chopping, and waiting around. Ain’t nobody got time for that, especially not me on a lazy Sunday afternoon. That’s why I decided to take a shortcut and use canned filling. Judge me if you want, but it works like a charm!

First things first, I gathered my ingredients. Here’s what I grabbed:

Best apple cherry pie with canned filling Simple steps and tasty results for everyone.
  • Two cans of pie filling – one apple, one cherry. I went with the store brand because, let’s be honest, it’s usually just as good.
  • A box of refrigerated pie crusts. Again, no shame in the pre-made game.
  • An egg, ’cause we’re gonna need that for an egg wash.
  • Some sugar, just for a little extra sweetness on top.

Alright, with everything laid out, I preheated my oven to 400 degrees Fahrenheit. While that was warming up, I unrolled one of the pie crusts and laid it in my pie dish. I had to trim a bit around the edges, but that’s no big deal.

Next, I dumped the can of apple filling into the crust. Then, I scooped out the cherry filling and spread it on top. I like to mix them up, but it is okay to layer them for a cool effect. I guess you could mix it up for a more uniform flavor, but where’s the fun in that? This is my way of doing it.

Now, for the top crust, I decided to get a little fancy. I unrolled the second crust and cut it into strips. I don’t have one of those fancy lattice cutters, so I just used a knife. It’s not perfect, but it gets the job done. I laid the strips over the filling, weaving them together to make a lattice top. It looked pretty darn good, if I do say so myself.

Before popping it in the oven, I beat the egg in a small bowl and brushed it over the crust. This gives it that nice golden-brown color. Then, I sprinkled some sugar on top for good measure.

Bake time!

I baked the pie for about 45 minutes, or until the crust was golden and the filling was bubbly. The smell in my kitchen was absolutely divine. It took all my willpower not to cut into it right away!

I let the pie cool for a bit before serving. A scoop of vanilla ice cream on top? Yes, please! And there you have it, folks. A delicious apple cherry pie made with canned filling. It’s easy, it’s tasty, and it’s perfect for satisfying that sweet tooth. Don’t knock it till you try it!

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