Cherry Pie

The Pie-a-week experiment is almost over, and there are still some classic pies I haven’t done. Cherry, for example. What pie is more celebrated in song and poem than the simple cherry pie?  Loving you isn’t blackberry pie, after all.

But cherries aren’t exactly in season, so, I committed a baking sin.

Canned pie filling the horror

…canned pie filling! And from a big box store!

That’s okay. I’m not Martha Stewart. Sometimes using a can is just another way of doing a baking experiment!

Since this didn’t require a recipe per se, I focused a little on pie presentation.

To make the pie with canned filling, I made a double crust, poured two cans of filling in to the bottom crust, then sealed and fluted.

Sealed in a pie

Then cut slits to let out the air.

Falling pie

I realize that it looks like it’s about to fall off the counter, but, don’t worry, the pie is perfectly fine.

Tent of foil

Set oven to 425 degrees. For the first 15 minutes of baking, this foil tent was used (it goes all the way around, but, part removed for display) to keep the delicate edge from getting too brown.

egg

Then I got fancy. Lightly beat one egg…

ominous brush

And painted with a pastry brush on to the sealed crust.

sugar top

Dust lightly with sugar. Put back in the over for another 15 minutes, sans foil, then cool on rack for the finish!

Cherry Pie

So if you want to make a pie with a crust that photographs well, there’s a way to go about it.  Of course it’s tasty too.

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