Best-Of-Show Cherry Pie

Debber's Note:

Hosted a 4-H Food Project meeting at my home featuring "Fall Produce". Although I had planned to use pumpkins, apples and cranberries for the from-scratch fillings, I figured this is another way to make a pie (from the can). She made a beautiful job of it by putting a lattice top-crust on it, then glazing with an egg wash, and sprinkling with baker's sugar crystals. When it came out of the oven, the kids and I decided this was "Best of Show" -- it was so pretty and perfectly beautiful.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 6

Yield: 1.0 pie

• 1 (9 inch) double crust pie crusts
• 2 (20 ounce) cans cherry pie filling (or topping)
• 1 egg
• 1 tablespoon baker's sugar crystals

Directions:

1. Prepare pie crust according to recipe; roll out dough for bottom crust, line pie pan.
2. Preheat oven to 425 degrees.
3. Pour pie filling into bottom crust.
4. Roll out top crust, use a butter knife (non-serrated side) to cut 1-inch strips for the lattice.
5. Start at the center, and lay strips out in an over-n-under basket-weave fashion--leaving about 1/4-inch between strips (so the cherries peek through); crimp edges with fork tines to seal.
6. Beat egg until very frothy, lightly brush over crust and strips--be SURE not to get it on the filling (it doesn't look very nice); immediately sprinkle with sugar.
7. Bake in 425 oven for 15 minutes, then turn down to 325 and continue baking for another 30 minutes -- crust should be golden brown.
8. SUGGESTIONS: Use seasonal cookie cutters to create the top crust.

Reviews

[Riverside Len]

A good recipe for making a pie from canned filling. I made a small pie using only 1 can. The pie will be as good as your crust and canned filling is. I added a teaspoon of vanilla extract and a pinch of nutmeg to mine. I didn't make a lattice as suggested because I use an oil crust. The flakes you see on the photo I submitted are oats that I lightly pressed into the crust.