Ingredients:

  • 2 (21 ounce) cans cherry pie filling
  • 1/4 teaspoon almond extract (optional)
  • 2 ready-made refrigerated pie crusts (9 inches each)
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons granulated sugar

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Unroll one pie crust and gently place it into the pie dish. Press into the bottom and up the sides.
  3. In a bowl, gently stir together the cherry pie filling and almond extract (if using).
  4. Pour the cherry filling into the prepared pie crust.
  5. Unroll the second pie crust. Cut into strips or use a cookie cutter to create a decorative top. Arrange the strips or shapes over the cherry filling in a lattice pattern, or place whole to cover top
  6. Trim any excess crust from the edges. Crimp the edges of the crust together to seal.
  7. Brush the top crust with melted butter and sprinkle with granulated sugar.
  8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
  9. Let the pie cool completely on a wire rack before slicing and serving (at least 1-2 hours).