1 package (2 pie shells) Hill Country Fare Frozen Pie Crust, room temperature
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 t
he pie crust down. Sprinkle with 1 teaspoon flour and roll slightly into shape. Use a smal
l decorative holiday cookie cutter and cut out 4 to 5 shapes around the crust. Top thecher
ry pie with the crust (save the cut out pie crust pieces). Pinch 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.
Mix 1 Tablespoon water with egg yolk, brush on the top crust and sprinkle with the cinnamo
n sugar. Brush the cut out crust pieces with the egg mixture on both sides, dust with 2 Ta
blespoons cinnamon sugar and arrange on thetop crust for decoration. Place the pie on a ba
king sheet pan and bake on middle oven rack for 20 minutes. Remove from oven and cover edg
es of crust with foil to prevent burning. Bake for 15 more minutes until crust is golden b
rown and cherry filling is bubbly. Cool before serving.
No Nutritional Information Available
No Source Information Available