I made these Delish Simple Cherry Pastry Pies on a Tuesday because Tuesday deserves joy and because my oven is the only thing in the house that follows directions. Flaky pastry hugging jammy cherries, a sprinkle of sugar for crunch, and the kind of rustic edges that make Instagram judges forgive a million tiny imperfections—this is dessert that looks like effort but is mostly confidence and refrigerated dough. Makes: About 6 personal pies (or one proud person and three roommates).

My husband tried to “help” by attempting lattice work and ended up with what I can only describe as pastry confetti. The kids declared the confetti category a new food group and ate nothing but the scraps while I reclaimed every rolling pin like it was evidence. He now insists his lattices are modern art. I said sure, modern art that belongs in the compost bin.

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Why You’ll Love This Delish Simple Cherry Pastry Pies

– It tastes like you spent all afternoon but you didn’t. Win-win.
– Uses pantry cherries or canned — judgment-free fruit policy.
– Crispy, flaky crust with a saucy center that oozes just enough to make napkins your new best friend.
– Great for pretending you bake from scratch when you mostly unwrap and fold.

Time-Saving Hacks

– Shortcuts that work but feel a little wrong: refrigerated pie dough, jarred pie filling, or thawed puff pastry. Don’t argue with convenience.
– Hacks to avoid dishes (because who washes those?): line your sheet pan with foil, use one bowl to mix filling and wipe it out with a slice of crust between steps.
– The sneaky tricks you actually use when rushing: freeze the dough for 10 minutes to firm it up before cutting (less sticking), spoon filling onto dough while dough’s still chilled so it doesn’t soak through, and keep a bottle of vanilla liqueur for emergencies (or parties).

Serving Ideas

– Serve warm with vanilla ice cream — melting is dramatic and delicious.
– Dust with powdered sugar if you want to look fancy but not actually do anything fancy.
– Serve with coffee if it’s morning, or bourbon if the kids drove you nuts. Either is valid.
– For picnics: wrap individually in parchment and pretend you planned this well in advance.

What to Serve It With

A scoop of ice cream, a dollop of crème fraîche, or my personal coping mechanism: a big mug of coffee. If it’s socially acceptable, add whipped cream and act like that was always the plan.

Tips & Mistakes

– Don’t overfill. I learned this by inventing Cherry Filling Volcanoes. Less is more unless you enjoy sticky countertops.
– Keep the dough cold. Warm dough equals misshapen sad pies.
– Brush edges with egg wash for golden bling, but don’t skip the sugar sprinkle—texture matters.
– If the pan’s too small, yes, it will spill. No, I won’t wash fewer dishes because of it.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer storage, freeze wrapped individually up to 1 month; reheat in a 350°F oven until warmed through.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Cherry not your vibe? Try apple-cinnamon, peach-ginger, or lemon curd for a tangy curveball. Add sliced almonds on top if you’re feeling aggressive.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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