Recipe

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• 1 (9 inch) double crust pie crusts
• 2 (20 oz) cans cherry pie filling (or topping )
• 1 egg
• 1 tbsp baker's sugar crystals

• 1 Prepare pie crust according to recipe; roll out dough for bottom crust, line pie pan.
• 2 Preheat oven to 425 degrees.
• 3 Pour pie filling into bottom crust.
• 4 Roll out top crust, use a butter knife (non-serrated side) to cut 1-inch strips for the lattice.
• 5 Start at the center, and lay strips out in an over-n-under basket-weave fashion-leaving about 1/4-inch between strips (so the cherries peek through); crimp edges with fork tines to seal.
• 6 Beat egg until very frothy, lightly brush over crust and strips-be SURE not to get it on the filling (it doesn't look very nice); immediately sprinkle with sugar.
• 7 Bake in 425 oven for 15 minutes, then turn down to 325 and continue baking for another 30 minutes - crust should be golden brown.
• 8 SUGGESTIONS: Use seasonal cookie cutters to create the top crust.