What goes in it:
Crust:
1 box (15 oz) refrigerated piece crusts, softened, (because there ain't nothin' wrong with the store bought kind) and you can use small cookie cutters to make designs in the top if you're so inclined.
Filling:
2 cans (21 oz each) cherry pie filling (I said it was easy)
1 teaspoon real whole milk (none of that "reduced" fat garbage)
1 teaspoon sugar
How you fix it:
- Heat over to 425 degrees F. Make pie crust like they tell ya on the box for two-crust pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust, seal edge and flute. Brush top crust with milk; sprinkle with sugar. If you haven't made cookie cutter designs in the top crust, then cut a whole bunch of slits in it.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil so it don't get all burnt like. Cool at least 1 hour before serving. Then cut yourself a slice and add a big ol' scoop of ice cream on top 'cause it just tastes better that way.
Now let's see what Pearl can do about that dirty laundry you been carryin' around all week long. Go on. Don't be shy. Tell Pearl about it...
