Using refrigerated pie crusts and canned cherries allows you to make this flavorful pie in under an hour.
cost per recipe: $9.94
The price is determined by the national average.
package (about 14 ounces) refrigerated pie crust, at room temperature
tablespoons all-purpose flour
cup cherry juice
cans (about 15 ounces each ) red tart pitted cherries , drained
dashes red food coloring
teaspoon almond extract
cup half and half
Unroll 1 pie crust and place into a 9-inch pie plate. Unroll the remaining pie crust on a lightly floured surface. Using a 1 1/2-inch star-shaped cutter, cut 3 stars in the middle of the remaining pie crust. Reserve the star-shaped cut-outs.
Stir the sugar, flour and salt in a 3-quart saucepan. Stir in the cherry juice, if desired, and the cherries. Stir in the food coloring, if desired, one drop at a time, until the mixture is the desired color.
Heat the cherry mixture over medium heat to a boil. Cook and stir for 1 minute. Remove the saucepan from the heat. Stir in the butter and almond extract, if desired.
Pour the cherry mixture into the pie plate. Top with the remaining pie crust. Trim off any excess crust. Crimp the edges of the crusts to seal. Decorate the crust with the star-shaped cut-outs. Beat the egg and half-and-half in a small bowl with a fork. Brush the crust with the egg mixture.
Bake at 400°F. for 30 minutes or until the crust is golden brown.