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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Hosted a 4-H Food Project meeting at my home featuring Fall Produce . Although I had planned to use pumpkins, apples and cranberries for the from-scratch fillings, I figured this is another way to make a pie (from the can). She made a beautiful job of it by putting a lattice top-crust on it, then glazing with an egg wash, and sprinkling with baker's sugar crystals. When it came out of the oven, the kids and I decided this was Best of Show - it was so pretty and perfectly beautiful. Ingredients:
1 (9 inch) double crust pie crusts |
2 (20 ounce) cans cherry pie filling (or topping) |
1 egg |
1 tablespoon baker's sugar crystals |
Directions:
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.
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