I decided to make a cherry pie this year for 3.14.
I’m being super lazy this year and using a Pillsbury Refrigerated Pie Crust – buying a 2 crust box for the top and bottom and using a can of Duncan Hines Comestock Original Country Cherry Pie Filling.
I’m spending any creativity on the top crust. I decided to go with a mock lattice, grate pattern. Instead of weaving strips, I sliced slits in the top dough and stretched it to open it up.
Here is what I did:
Adjust oven rack to lower-third of oven. Preheat oven to 375°F. Place bottom pie crust in bottom of 9-inch pie plate and flute the edges.
Unroll remaining dough on a sheet of parchment paper. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes).
Pour cherry pie filling into bottom crust. Dot top with 2 tablespoons of butter pieces. Place top dough on pie, stretching slightly to open up the pattern. Crimp to seal the top dough to the bottom dough. If there is any leftover dough, cut into a Pi shape. Beat 1 egg with a teaspoon of water and brush over top dough. Sprinkle lightly with cinnamon sugar.
Place pie on baking sheet and bake 45 to 50 minutes or until the pie is bubbling and crust is golden brown. Let cool 30 minutes before slicing.
Serve with vanilla ice cream.