Quote:
Originally Posted by graciegirl
Buy a package of Allready Pillsbury Pie crusts. Buy a can of cherry pie filling. I like the tart red cherries in tart cherry juice but you have to add sugar and flour and butter and I am trying to keep it simple. So get one ready to use.
Put the can of cherries in the bottom crust. ( I hope you have a pie pan...a big one, not one of those tinny things left over from frozen pumpkin pie...) Cover the filling with the top crust and poke at least 18 holes in the top to vent. (when you see a little juice bubbling out of the holes it is done)
Put it in a 350 oven for 45 minutes. It will be really yummy.
Here is a picture of some cherry pie filling. I think Duncan Hines Comstock may be the easiest.
different kinds of canned cherry pie filling - Bing |
If you make that pie, keep the crust cold until you bake it. A hot oven makes the crust flakey. 425 F for 15 minutes, then finish baking at 375F for 30 mins or until it starts browning a little. I cover the outside rim crust of the pie with a strip of foil to keep it from browning too fast. (Also I add real fruit to those canned pie fillings so it is a “fruit pie”.)
350 degrees F doesn’t work for me. We like flakey crust.