Ingredients:

  • 2 (21 ounce) cans cherry pie filling
  • 1/4 cup cornstarch
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract
  • 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
  • 1 tablespoon milk
  • 1 tablespoon granulated sugar, for sprinkling
  • Optional: 1 egg, beaten

Instructions:

  1. Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack. Lightly grease the pie dish.
  2. In a large bowl, gently combine the cherry pie filling, cornstarch, sugar, lemon juice, and almond extract. Stir until well combined.
  3. Unroll one pie crust and gently place it in the pie dish. Press it into the bottom and up the sides of the dish.
  4. Pour the cherry mixture into the pie crust.
  5. Unroll the second pie crust and place it over the filling. Trim any excess dough hanging over the edge of the pie dish. Crimp the edges of the top and bottom crusts together to seal.
  6. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust with milk (or egg wash for a golden sheen). Sprinkle evenly with granulated sugar.
  8. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it loosely with foil.
  9. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.