• Preparation Time 20 minutes, plus 15 minutes refrigeration
  • Baking Time 1 hour 20 minutes
  • Makes 8 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pie Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3/4 tsp salt
  • 1 cup All-Vegetable Shortening
  • 1 egg
  • 2 tbsp cold water
  • 1 tbsp white vinegar
  • Filling
  • 2 cans Cherry Pie Filling
  • Topping
  • 1 egg, beaten
  • 3 tbsp SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 8 servings


Serving Size: 8 servings

  • Preheat oven to 425°F (220°C).
  • Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Divide dough in half and shape each into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill 15 minutes for easier rolling.
  • Roll half the dough on a lightly floured surface into a circle 1" (2.5 cm) wider than 9” (23 cm) pie plate. Transfer into pie plate. Trim pastry at edges of plate. Roll out remaining dough and set aside.
  • Filling: Fill pastry lined pie plate with pie filling. Top with remaining pastry. Seal and flute edges. Cut slits on top of pastry. Brush top of pie with beaten egg and sprinkle with sugar. Place on a baking sheet lined with foil.
  • Bake in preheated oven, on bottom rack, for 10 minutes. Reduce heat to 350°F (180°C) and continue baking for 60 to 70 minutes or until pastry is golden and fruit is tender. Cool on wire cooling rack.


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