2 cans cherry pie filling
1 pkg. of 2 roll-out pie crusts
1 tsp. milk
1 tsp. sugar
9-inch pie plate (glass recommended)
Preheat oven to 425 degrees F.
Soften pie crusts for at least 15 minutes at room temperature.
Roll pie crusts out on a flat surface. Place one crust in pie plate. Using a spatula scoop out both cans of pie filling into crust-lined plate. Carefully cover with second crust. Seal by rolling up and “pinching” crust edges. Cut six to seven one inch slits into center of pie.
Brush top with milk and sprinkle with sugar. Bake 40-45 minutes, until pie crust is a golden brown. After 15 minutes of baking time place pie shield over edges or cover edges with strips of aluminum foil. Continue baking pie for 25-30 minutes.
Cool at least one hour before serving this easy to make and bake cherry pie!
Karen’s Note: Keep covered and refrigerated, until ready to serve. Cut and microwave on high for 30 seconds to heat individual slices. Top each slice with a scoop of low fat vanilla ice cream for a great cherry pie a la mode!