- 2 cans Cherry pie filling of your choice
- zest & juice of one lemon
- zest & juice of one orange
- 1/4 cup sugar plus more for topping the final crust
- 2 tbsp corn starch
- 1/2 tsp cinnamon
- 2 pie crust
- 1 egg, beaten to brush your crust
- 2 tbsp butter pieces for dotting your filling
Preheat your oven to 425 degrees. In a large bowl combine the cherry pie filling mix, add the zest from the lemon and orange, the sugar, and cinnamon. In a separate small bowl combine the lemon juice, the orange juice, and the corn starch. Blend, adding a little water if needed to make a smooth slurry and add to your pie mixture.Place your bottom crust in a pie pan, pour in your filling and dot with your butter pieces. Top with your second crust sealing the edges and crimping. Cut slits in the crust with a sharp knife to allow the steam to release. Brush the beaten egg over your pie crust and sprinkle with sugar. Place on a sheet pan and place into the oven for about 45 minutes or until the pie is bubbling and golden brown. Serve with Vanilla ice cream or whipped cream.
