Wednesday, August 6, 2014

Cheery Cherry Pie

Anne's Fabulous Cherry Pie

2 frozen Pillsbury pie crusts, defrosted
4 cups washed and pitted tart cherries
3/4 cup white sugar
3 Tablespoons quick tapioca
1 tsp lemon juice
1 egg, beaten
some white sugar for sprinkling

Preheat oven to 350 degrees. Open the box containing 2 frozen pie crusts and leave them on the counter to defrost.  Unroll one crust and center it on the pie tin. Unroll the second pie crust onto a cutting board and cut long strips - this will be your lattice.

Mix cherries, sugar, tapioca and lemon juice in a large bowl.  Allow to sit 15-20 minutes.  Stir well and pour into the pie crust covered tin.  Lay the strips of crust across the cherry mixture and arrange into a lattice or basket weave pattern.  Pinch dough strips to edge of pie shell to seal the strip.  Brush crust lattice and rim with a beaten egg.  Sprinkle entire top of pie with a little white sugar.

Bake at 350 degrees for 50-60 minutes.  Serve warm or at room temperature with creamy vanilla ice cream.  Enjoy!

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