We've got your Fourth of July menu planned, from festive apps to patriotic desserts. These easy recipes will make hosting an ...

So yes, the cherry pies at this restaurant in Michigan are absolutely worth a road trip. Not just because they’re objectively delicious (though they certainly are), but because they offer something ...

How much filling does this recipe make? This makes enough for one 9-inch pie or a batch of cherry pie bars. You can scale it ...

This homemade cherry pie filling can be made with fresh, frozen, or canned cherries! Keep a batch ready for luscious pies, or ...

Spread the cherry pie filling evenly over the crust. Sprinkle the reserved dough on top as crumble. Bake 28-30 minutes, until golden and bubbly at the edges. Cool completely before slicing into bars.

42 ounces canned cherry pie filling, 2 cans, 21 ounces each. 15.2 ounce box yellow cake mix. 1 cup unsalted butter, melted. 1 teaspoon vanilla extract. ⅓ cup sweetened shredded coconut.

Pour cooled filling into dough in pie plate. Arrange dough strips across filling in a lattice pattern. Trim overhanging strips to 1/2 inch, and press strips into dough along rim of pie plate.

“The most important thing when making cherry pie filling,” Baldwin said, “is to use sour cherries.” They have a short season, typically from late June to mid-July, and don’t last long ...

Now spoon the cooled cherry filling into the pie case. Once filled, place your frozen pastry decoration on top and brush with egg wash. Place back into the oven for a further 20 minutes to bake.

The cherry filling followed a similar method, being mixed in 200-gallon batches, to be divvied out and transported in 5-gallon buckets, and finally dumped into the assembled pie crust one-by-one.

To make enough cherry pie filling to fill one nine-inch pie: In a bowl, whisk together one cup (200 grams) of sugar, 1/4 cup (30 grams) cornstarch, and 1/4 teaspoon fine sea salt.