Store-bought prepared cherry pie filling is the easiest way to fill your pie. But making the filling from scratch only requires three ingredients and a few minutes of your time. You need approximately 1 1 /2 pounds of pitted cherries to fill an 8- or 9-inch pie. In a bowl, mix the cherries with 1 cup of granulated sugar and 3 tablespoons of cornstarch for every 1 1/2 pounds of cherries you use. You can add vanilla extract, citrus zest, citrus juice, flavored liqueur or honey to enhance the filling, if you wish.

To make a traditional-style pie crust, lay the triangles of crescent roll dough side by side across the bottom and side of an 8- or 9-inch pie dish. Press the dough flat with your fingertips, taking care to press the triangles together along the seams where they meet so that there aren’t any gaps in the crust. Press the dough until it is about one-half as thick as it was before you flattened it. You should not be able to see through it.

For a fluffy crust, lay the triangles of crescent roll dough across the bottom and side of a pie dish, overlapping the edges so there are no gaps in the crust. Fold the triangles in half before placing them in the dish to create an extra-thick crust. You may need to press the dough against the side of the dish slightly to force the triangles to stay. Otherwise avoid pressing the dough.

Pour the cherry filling in the dish. To form a thin, traditional top crust, lay the remaining triangles of dough side by side on your work surface, and press them into a circle large enough to cover the pie. Then, transfer the pastry circle onto the pie. To form a thicker top crust, lay triangles of dough on top of the pie, overlapping them. Roll or fold down the excess dough that extends past the rim of the dish. Bake the pie at 375 degrees Fahrenheit until the crust is golden and the cherries are tender.