Is this not the cutest darn pie ever? I got the idea from Womansday.com The best part about it is that you really don't have to cook anything. All the ingredients are all ready made so your basically just throwing it in a pie shell. Making the top look pretty and popping it in the oven! So if your trying to figure out what to bring to that 4th of July cook out then here is your answer. Your friends will be impressed I know mine were!
*TIP: If your not into cherry pies then you can use strawberry pie filling instead like me.
*TIP: If your not into cherry pies then you can use strawberry pie filling instead like me.
INGEDIENTS:
*TIP: I used a shallow pie plate to save money. That way I only used 2 cans of strawberry pie filling and 3/4 can of blueberry pie filling. With the left over dough and pie filling I made fried pies.
DIRECTIONS:
1. On lightly floured surface with lightly floured rolling pin, roll 1 pastry round into a 12-in. circle. Fit into a 9-in. pie plate, letting edges overhang. Drain 1 can cherry pie filling, combine in a bowl with remaining 2 cans cherry pie filling.
NOTE: If your using 2 cans for a shallow pie plate then just use the whole can amount in the pie plate don't worry about draining any fillings.
2. Make a nice border along the edges of the crust. Brush the edge with the beaten egg and sprinkle the raw or coarse sugar on it.
3. Bend a clean 6-in. square of cardboard in middle forming a wedge. ( I just cut a plate into a rectangle and bent it.) Place in upper left corner of pie (like hands of a clock pointing to 9 and 12). Fill with blueberry pie filling. Spoon cherry pie filling into rest of pie. Lift out cardboard. ( It is easier to do this step if you have an extra set of helping hands holding the card board in place while you fill the pie.)
4. Roll other pastry round into a 10-in. circle. With a pastry wheel or sharp knife, cut round in five 1/2-in.-wide strips. With cookie cutter, cut 5 or 6 stars from rest of pastry. Brush strips and stars with beaten egg;sprinkle with sanding sugar.
5. Heat oven to 425°F. Starting in middle of pie, carefully place 3 long strips, evenly spaced, across filling toward bottom edge. Cut remaining 2 strips into 4-in.-long pieces. Lay over cherry filling on upper right corner.Press ends of strips into edge of crust or lay them flat across like I did in the picture above.
6. Bake 30 minutes. Reduce heat to 350°F; bake 25 to 30 minutes longer until pastry is golden brown and filling bubbles. Place on wire rack and cool completely.
I don't care if it's all premade stuff......mine would NOT turn out looking as good as yours!!!!!
ReplyDeleteThis pie is gorgeous! And soo yummy looking! Thanks for linking up with Lemon Tree Creations today!
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