Sunday, April 17, 2011

Cherry Pie

Pin It Cherry Pie 

Cherry Pie
This recipe takes just a few steps. If you do not have a crust guard, cut strips of foil to cover the edge of the pie crust so the edges do not burn. I used Pillsbury Refrigerated Pie Crusts and 2-21 ounce cans of Comstock Original Country Cherry Pie Filling. I used the recipe on the label. All you do is preheat your oven to 425 degrees. Line 9-inch glass pie pan with pie crust carefully pressing crust on the bottom and sides. Place cherry filling evenly into crust. If you have decorated cutouts for the pie crust do that first. Place crust over filling and either flute or ridge edges. Make four slits on the crust if you did not use cutouts. Bake for 15 minutes. Put aluminum foil around the edges and reduce the temperature to 325 degrees and bake for an additional 30 minutes or until the crust is golden brown. Let it cool completely before serving. Once cooled refrigerate for a couple of hours or serve warm if you prefer. It is so delicious!

-Sophia/Two Frys

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