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 the pie crust down. Sprinkle with 1 teaspoon flour and roll slightly into shape. Use a small decorative holiday cookie cutter and cut out 4 to 5 shapes around the crust. Top thecherry 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. Set aside.
Mix 1 Tablespoon water with egg yolk, brush on the top crust and sprinkle with the cinnamon sugar. Brush the cut out crust pieces with the egg mixture on both sides, dust with 2 Tablespoons cinnamon sugar and arrange 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 minutes until crust is golden brown and cherry filling is bubbly. Cool before serving.
No Nutritional Information Available
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