Easy Cherry Pie

A classic cherry pie made easy! MORE+ LESS-

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cans (21 oz each) cherry pie filling

teaspoon milk

teaspoon sugar

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1

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2

Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
3

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 to prevent excessive browning. Cool at least 1 hour before serving.

Did you know? Pillsbury has a gluten free pie and pastry dough.
Make your cherry pie special by stirring 1 teaspoon almond extract into pie filling. Using 1-inch cookie cutters, make decorative cutouts on the top crust before assembling pie.
Two cans of apple pie filling can be substituted for cherry pie filling.