Cherry Pie is as “All American” as much as Apple Pie. It’s often made to celebrate the 4th of July. Serve the pie with a side of vanilla ice cream to make it extra-delicious!

Cherry Pie

Ingredients

Refrigerated pie crusts for a 2-crust pie

2 cans (21 ounce each) cherry pie filling

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 tablespoons cold butter, cubed

Optional: 1 egg, mixed, for an egg wash plus granulated sugar for sprinkling over the top.

Directions

Preheat your oven to 425 degrees. Prepare the pie crusts as directed on the box instructions for a two-crust pie. Use a 9-inch pie plate.

In a medium bowl, combine the pie filling, vanilla and almond extracts, lemon juice and mix until all is thoroughly combined. Spoon the pie filling into the bottom layer of the pie crust. Add the cubed butter over the pie mixture evenly. Place the additional pie crust over the filling and seal the edges and flute.

If doing an egg wash over the top layer, brush the top crust with the mixed egg and sprinkle with sugar.

Use a small paring knife to cut slits in several places onto the top of the crust.

Bake the pie for 40-45 minutes or until the crust is golden brown. After the pie has been baking for 15-20 minutes, cover the crust edges with strips of aluminum foil to prevent excessive browning.

Remove the pie from the oven and cool the pie at room temperature for at least 2 hours (or more).

Make sure the pie is completely cooled before slicing and serving.