This is Allen's cherry pie...his favorite for any holiday, special occasion, or just any day of the week and it is simple. I use a good quality cherry pie filling and just add my own touch to kick it up a bit. Top it with vanilla ice cream or a dollop of whipped cream and you have a beautiful easy pie for any occasion.
Ingredients
- 2 store bought or homemade piecrust
- 2 cans cherry pie filling
- 1 tsp cinammon
- 1/4 cup sugar
- zest of one lemon
- 1 tsp lemon juice
- 1 egg for brushing the top
- sugar to sprinkle on the top
Instructions
- Preheat the oven to 425. Line the bottom of a pie pan with the bottomcrust. Combine the cherry pie filling, cinammon, sugar, zest and lemon juice. Place your bottom crust into your pie pan.
- Pour the filling into your prepared pie crust and dot with pieces of butter.
- Top with your top pie crust tucking the top under with the bottom then crimping the edges.
- Cut slits in the top of the pie so steam can be released, brush with beaten egg and sprinkle with a little granulated sugar.
- Insert into the oven and after about 15 minutes the edges will begin to brown. At this point cover the edges with foil or a edge protector and bake until the pie is a golden brown - 25-30 minutes depending on your oven. You want the pie to be a golden brown.
- Let the pie cool a little, slice and serve with ice cream or whipped cream and enjoy!!