Easy Cherry Pie

Tips from the Pillsbury Kitchens

• tip 1
  One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.
• tip 2
  To expand the flavor of the cherry filling, try stiring in 1 teaspoon almond extract.
• tip 3
  Place a large piece of heavy-duty foil on lower oven rack to catch any juices that may bubble over.
• tip 4
  For perfect crimps in your pie crust, use the handle of a wooden spoon to mark evenly-spaced sections, then pinch the crust around the handle with your fingers.
• tip 5
  For a decorated look, before placing top crust over the filling, use small cookie cutters to cut out small shapes which create vents to release steam. For more of a glazed top crust, brush cream and sprinkle coarse sparkling sugar over top, before sliding it into the oven.
• tip 6
  For a pretty pie, cut shapes out of your top crust using a small cookie cutter or knife.
• tip 7
  Have strips of foil or aluminum pie crust shields at the ready to prevent over-browning around the top edges of the pastry. You don’t want to underbake the pie, or you may have a gummy bottom crust.
• tip 8
  Two cans of apple pie filling can be substituted for cherry pie filling.