Rustic Cherry Pie - Pepperidge Farm
    Pepperidge Farm
    Primary Menu
    • Products
      • Goldfish® Crackers
        • NEW! Crisps
        • Favorites
        • Baked With Whole Grain
        • Flavor Blasted®
        • Explore All Goldfish Crackers
      • Breads, Buns & Rolls
        • Sandwich Breads
        • Swirl
        • Buns & Rolls
        • Frozen Bread
        • Explore All Breads, Buns & Rolls
      • Cookies
        • Milano® Cookies
        • Distinctive Cookies
        • American Cookie Collection
        • Farmhouse Cookies
        • Explore All Cookies
      • Desserts & Puff Pastry
        • Puff Pastry
        • Layer Cakes
        • Turnovers
        • Explore All Desserts & Puff Pastry
      • Crackers
        • Cracker Trio
        • Harvest Wheat
        • Golden Butter
        • Explore All Crackers
      • Explore All Products
      • Shop All Product finder
    • Our Story
    • Logo Placeholder
    • Recipes & Ideas
    • Inside Our Food
      • About GMO
        • Learn More
    • Where To Buy
    • Contact Us
    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube
    Rustic Cherry Pie

    Rustic Cherry Pie

    • Thaw: 40 minutes
    • Prep: 10 minutes
    • Serves: 8

    Made With

    • (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
      (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product

    Ingredients & Directions

    • 1 egg
    • 1 tablespoon water
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • 1 package (12 ounces) frozen Dole® Dark Sweet Cherries, thawed, well drained and patted dry
    • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
    • 1 tablespoon white sanding or decorating sugar (find in the baking toppings and decorations part of the aisle)

    Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Beat the egg and water in a small bowl with a fork.

    Stir the granulated sugar and cornstarch in a medium bowl.  Add the cherries and toss to coat.

    Unfold 1 pastry sheet on the baking sheet.  Arrange the cherry mixture on the pastry sheet to within 1-inch of the edge.  Brush the edges of the pastry sheet with the egg mixture.  Unfold the remaining pastry sheet, place it on top and crimp the edges with a fork to seal.  Brush with the egg mixture.  Using a sharp knife, cut about 8 slits in the top of the pastry.  Sprinkle with the sanding sugar.

    Bake for 30 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 30 minutes.

    Company

    • Coupons and Promotions
    • Careers
    • Newsroom
    • Investor Info
    • Distributorships

    Social

    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube

    Legal

    • Privacy
    • Terms of Use
    • Interest-based Ads
    • Cookie Settings [Do Not Sell or Share My Personal Information]
    Pepperidge Farm
    Contact Us
    Login
    We’re Updating Our Newsletter Offerings.

    Sorry, we no longer support account login or newsletter sign-up. If you would like to unsubscribe from your existing email subscription with Campbell’s family of brands, please unsubscribe. If you have not logged into your Pepperidge Farm website account within the past 2 years, your account information has been deleted. If you have logged into the site within the past 2 years, your subscription will remain active until you unsubscribe.

    © 2025 Pepperidge Farm Incorporated. All Rights Reserved.

    For screen reader problems with this website, please call 1-844-995-5545.