The Easiest Cherry Pie Ever – Easy Thanksgiving Recipes
- 2 prepared pie crusts I always buy these in the dairy case pre-made. I am normally a make-it-from-scratch kind of girl, but on Thanksgiving, there’s so much to do already, without making homemade pastry dough. I have gotten the store brand and the Pillsbury, and both come out very nicely.
- 2cans cherry pie fillingI have used both the regular and the lower sugar . These days I use either 2 cans or regular or oneof each. (Two cans of lower sugar with Splenda makes the pie come out tasty odd.), with Splenda
Place one pie crust in a deep dish pie plate. Allow your little helper to use her fingers to press it into the bottom, sides, and especially the corners of the plate.
Open the cans of pie filling and scrape it into the pie plate. Ask your helper to spread it evenly across the crust with a spatula.
Lay the remaining pie crust on a large cutting board (or directly on the counter). Help your helper to make four cut outs (these will allow the steam to leak out of the pie; without them, the top crust will have big air bubbles trapped under it). If you don’t have a cookie cutter, you could cut a couple of Xs or even a couple of slits with a sharp knife.
Carefully lay the second pie crust on top of the pie filling, and press the edges together. You may need to use a bit of water or egg to get them to stick together nicely. Cut the top crust so that it’s even with the bottom crust, and finish the edge however you want.
Brush the top crust with milk and sprinkle with sugar.
Bake until the crust is golden brown, about 40-45 minutes. After the first 15 minutes, cover the outer edge of the pie with aluminum foil to make sure it doesn’t get too brown.
Cool at least an hour before serving.
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