1 15-oz. box refrigerated pie crusts (containing 2 crusts)
1 large egg
Instructions
In a bowl, mix cherries, 1 1/4C Sugar, tapioca and vanilla. Let stand for 15 mins, stirring occasionally. Preheat oven to 375. Line a rimmed baking sheet with foil and place in lower third of oven.
Unroll one pie crust; transfer to a 9-inch pie plate. Pour in filling. Unroll second crust and cut into 3/4 inch strips with a sharp knife. Place half of dough strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1tsp. water. Brish over crust; sprinkle with remaining 1tsp sugar. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hr.
Remove pie from baking sheet. Place on a wire rack to cool for at least 1 hr. before slicing and serving
474 cal per serving 16gFat 69mg Col. 2gFiber, 5gpro. 79gcarb 78 mg sod.
Originally Submitted
6/14/2010
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