Ingredients
The following ingredients have 8 Servings
- 2 refrigerated pie crusts (the kind that comes rolled up. I use Pillsbury. Don’t use the store brand.)
- 2 21 oz can of cherry pie filling
- 1 tsp real almond extract
- 1 egg white
- 1 tsp Turbinado (or Raw Sugar)
Instruction
- Preheat the oven to 425.
- Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
- Pour the cherry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
- Using your rubber spatula, gently mix the almond extract into the cherry pie filling.
- Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate.
- Use the other pie crust and lay it over the surface of the cherry pie filling, centering it so that the edges come together.
- Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
- Use a sharp knife to cut slits in the pie crust
- Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely and then sprinkle the teaspoon of sugar so that it covers the top crust.
- Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
- Remove from the oven and allow to cool well before serving.
