Happy Cherry Pie Day! It seems only fitting that we celebrate Cherry Pie Day so close to President’s Day as cherry pie was rumored to be President George Washington’s favorite dessert.
According to the American Pie Council, pie came to America with the first English settlers who cooked their pies in long narrow pans they called “coffyns” (crust). Ironically, early American pie crusts often were not eaten, but simply used to hold the filling during baking. Isn’t the crust the best part?
Share the love on Cherry Pie Day with this simple cherry pie recipe.
· 1 box refrigerated pie crusts, softened as directed on box
· 2 cans (21 oz. each) cherry pie filling
· 1 tsp milk
· 1 tsp sugar
1. Heat oven to 425°F.
2. Make pie crusts as directed on box for Two-Crust Pie, assembling on 9-inch glass pie plate.
3. Spoon pie filling into crust-lined pie plate; then top with second crust, seal edge and flute.
4. Brush top pie crust with milk then sprinkle with sugar. Cut slits in several places on top crust.
5. Bake 40 to 45 minutes or until crust is golden brown.
6. To prevent excessive browning, cover crust edge with strips of foil after 15 to 20 minutes of baking.
7. Cool at least 1 hour before serving.