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Holiday Cherry Pie
Prep Time:
15 minutes
Cook Time:
35 minutes
8 servings

1 package (2 pie shells) Hill Country Fare Frozen Pie Crust, room temp

1 can (21 ounces) Lucky Leaf Cherry Pie Filling

1 cup H-E-B Granulated Sugar

1 heaping tablespoon ground cinnamon

1 egg yolk


Heat oven to 425°F. Fill one pie crust with the cherry pie filling
and set aside. Turn the remaining pie shell over on a floured surface
to remove from foil pan. Gently press the pie crust down. Sprinkle wi
th 1 teaspoon flour and roll slightly into shape. Use a small decorati
ve holiday cookie cutter and cut out 4 to 5 shapes around the crust. T
op thecherry pie with the crust (save the cut out pie crust pieces). P
inch the crust edges together to seal and make a decorative edge.
Combine the sugar and cinnamon in a small jar or zipper bag and shake
until well blended. Set aside.
Mix 1 Tablespoon water with egg yolk, brush on the top crust and sprin
kle with the cinnamon sugar. Brush the cut out crust pieces with the e
gg mixture on both sides, dust with 2 Tablespoons cinnamon sugar and a
rrange on thetop crust for decoration. Place the pie on a baking sheet
pan and bake on middle oven rack for 20 minutes. Remove from oven and
cover edges of crust with foil to prevent burning. Bake for 15 more m
inutes until crust is golden brown and cherry filling is bubbly. Cool
before serving.

Nutritional Information

No Nutritional Information Available


No Source Information Available