Ingredients: 2 cans cherry filling, 2 pie crusts (buy or make them), cinnamon, 1 egg
What you’ll need: 9 inch pie dish (glass is best, but metal is fine), pastry brush, small bowl, spoon
Due to a lack of time, I did not make my own crust (I know, I know…). My boyfriend and I did make the crust for the quiche (I’ll post tomorrow) we made from scratch, so don’t worry I’ll show you how to make a yummy crust. I just used refrigerated pie crust that I rolled out. Note: If you use the pre-made crust or any dough for that matter, don’t let it get to room temperature or it will be very difficult to roll/unroll! Keep dough slightly cool.
Weave the strips to make lattice on the top of the pie (hint: lift the bottom piece up as you weave the top through). Gently fold the edges of the lattice behind the edge of the bottom crust and pinch the edges together (evenly all around the edge).
Crack & scramble one egg in a dish.