Washington's Cherry Pie Recipe

Name: Washington's Cherry Pie Recipe
Ingredients: 2 Refrigerated Pie Crusts (the kind that comes rolled up); 2 - 21 oz cans of Cherry Pie Filling; 1 tsp Almond Extract; 1 Egg White; 1 tsp Raw Sugar

Washington's Cherry Pie Recipe

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Author:

Byers’ Choice Chef

We cannot tell a lie — this is easy and tasty!

Ingredients

2 Refrigerated Pie Crusts (the kind that comes rolled up)
2 - 21 oz cans of Cherry Pie Filling
1 tsp Almond Extract
1 Egg White
1 tsp Raw Sugar

Directions

Preheat oven to 425 degrees Fahrenheit.
Line a 9” pie plate with one of the pie crusts. (Do not crimp the edges of the pie yet)
Pour the cherry pie filling into a medium sized bowl. Be sure to get all of the filling out!
Using a 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.
Dampen your fingers with a little water, and crimp the edges of the pie together by pinching them to make a fluted design. You can also use the tines of a fork to mash the two pie crusts together. (To make a lattice top, cut your upper pie crust into strips and weave the top for a nice effect.)
Use a sharp knife to cut slits in the pie crust.
Using a pastry brush or the back of a spoon, 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. 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.