Cherry Pie

Prep Time

50 mins

Cook Time

30 mins - 35 mins

Total Time

1 hr 20 mins

Yields

6-8

Directions

Preheat oven to 425℉.
Bring crusts to room temperature. Remove sleeves from the box. Let stand at room temperature for 15- 20 minutes or Microwave on defrost (30% power) for 10-20 seconds per sleeve. If frozen thaw for 50 minutes, do not microwave.
Unroll the crusts and place in an ungreased 9-inch pie pan (glass recommended) press crust firmly against sides and bottom.
Trim bottom crust to the pie pan edge.
Add the desired filling.
Then lattice the top. Cut the top dough into even strips, 1/2 inch to 3/4 inch wide.
Lay 6 strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
Fold every other strip (3 in total) all the way back so they’re almost falling off of the pie. Lay one of the 6 unused strips perpendicular on top.
Unfold the 3 vertical strips back so they lay over the perpendicular strip. You have 5 strips left.
Repeat with last 4 strips, weaving the strips over and under one another.
Now fold the excess dough that hangs over the edges of the pie back and pinch them with the bottom pie crust.
Next, mix your egg with a splash of milk to create your egg wash (water works as well) and Brush the top of your crust.
For the best outcome, refrigerate your pie for 30 minutes prior to baking. Before baking cover the crust with aluminum foil.
Bake for 30-35 minutes, until golden brown and bubbling. Remove from oven, let rest for 10-20 minutes then enjoy. Top with Whipped Cream.