Imperial Cherry Pie


8 servings


1 9-inch double pie crust
1 large egg, beaten
2 (21 ounce) cans lite cherry pie filling
1 (8 ounce) package red cinnamon imperials candy (1 cup)
1 tablespoon light corn syrup
1 tablespoon butter
2 teaspoons cornstarch
2 teaspoons water
1 cup reserved cherry sauce, warmed
1/4 cup chopped pecans (optional), toasted*


Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie pan, leaving overhang. Press to fit without stretching dough. Brush unbaked pie crust with egg. Reserve remaining egg. Roll out remaining dough. Cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.

Pour cherry pie filling in large microwave-safe bowl. Remove cherries from sauce with slotted spoon into medium bowl. Add cinnamon candy and corn syrup to sauce in large bowl. Microwave on HIGH 10 minutes or until candy dissolves, stirring often. Remove 1 cup of sauce and reserve for garnish. Stir butter into remaining sauce in large bowl. Combine cornstarch and water. Blend into sauce. Stir in reserved cherries. Pour into prepared pie crust.

Preheat oven to 425°F (218°C). Moisten edge of crust with water. Weave strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Crimp edge. Brush with reserved egg. Cover edge with foil to prevent overbrowning.

Bake for 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool. Drizzle warm reserved cherry sauce and toasted pecans on top of each piece when serving.

Additional Information

* To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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