Cherry Pie

Lately cooking time has been a little hard to come by. So I find myself using quick and easy recipes like today’s eazy peazy cherry pie!

What You Need

2 Cans cherry pie filling (21 oz each)

2 Pre-made pie crusts (found in your markets dairy section)

2 tsp Milk

1 1/2 tsp Sugar

2 Tsp Flour

Pie pan (9 inch)

Rolling Pin

Basting brush

Before You Start Preheat oven to 425 °

Lets Make It! Dust your rolling pin and your clean counter with flour and lay out one pie crust, roll it so it will fit well into the bottom of the pie pan. Lay it into the pie pan and bring it up to the top of the sides, pour pie filling into crust-lined pan and sprinkle with sugar. Lay out the second crust and roll out to fit the top of the pie. Cover the top of the pie and crimp (flute) the edge with the back of a fork. Using a basting brush dip brush into the milk and brush it across the top crust.  Cut four small slits in the top crust. Place in the oven on the center rack and bake for 40 to 45 minutes (or until crust is golden brown). Check your pie after it has been baking for about 20 minutes and if the edges are getting dark cover them with strips of foil ( I do this even if they are not dark to keep them from burning). Cool at least 1 hour before serving.

Serves 6-8

What’s your eazy peazy pie recipe?