Cherry Pie with Graham Cracker Crust
This fool-proof Cherry Pie recipe features premade graham cracker crust, canned cherry pie filling, and a buttery streusel topping.
Equipment
Ingredients
- 1 9-inch graham cracker crust storebought or homemade
- 2 21-oz cans of cherry pie filling
- 1 teaspoon pure vanilla extract
Crumble Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar packed
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
Instructions
- Preheat the oven to 350°F. Bake the {storebought} graham cracker crust in the preheated oven for 5 minutes.
- Make the crumble topping: Whisk flour, light brown sugar, salt, and ground cinnamon in a medium bowl. Cut the softened butter into the dry ingredients using two forks or a pastry blender until coarse crumbs form.
- Mix the vanilla extract with the cherry pie filling in a large bowl until combined. Pour pie filling into the prepared graham cracker crust. Evenly disperse the crumb topping over the filling until everything is covered.
- Bake the pie for 40-45 minutes until the topping is golden brown and the filling is bubbly.
- Let the pie cool at room temperature for 2 hours at room temperature before transferring it to the refrigerator to set it completely.
Nutrition
Calories: 392kcalCarbohydrates: 65gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 24mgSodium: 222mgPotassium: 176mgFiber: 1gSugar: 14gVitamin A: 528IUVitamin C: 4mgCalcium: 33mgIron: 1mg
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