Monday, February 18, 2013

Monday’s Bread Bowl: Classic Cherry Pie

An All-American Standard 

A double- crusted cherry pie embodies American comfort food. Enjoy watching the sweet and tangy cherry filling ooze out of each slice. Here’s the recipe: 

What you will need: 

1 (9 inch) pie pan 
1 package frozen pie crust dough 
1 cooking brush 
1 small bowl 
2  (21 oz.) cans cherry pie filling 
1 egg white, beaten 

Cooking and Directions: 

Preheat oven at 425 degrees. Layout pie crust over pie pan and gently press into bottom. Brush pie crust and crust edges with egg white. Pour cherry filling into prepared pie crust. Carefully cut second layer of uncooked pie crust dough into strips. Arrange crust strips over cherry filling in crisscross pattern. Place pie in oven and bake for 45 minutes. Crust will turn golden brown. Position a cookie sheet below pie during cooking process to prevent spills in the oven. 

Helpful hint: This recipe is borrowed from the labels of canned cherry pie filling.

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