One fabulous dessert that's not too difficult to prepare
and is so very, very satisfying!

Serves: (6 to 8)
Bake: 45 Mins.


1-1/3 cup granulated sugar
1/2 cup all-purpose flour
3 (14.5 oz. cans) pitted red tart cherries, drained,
2 tablespoons unsalted butter
1 pkg refrigerated pie crusts (Pillsbury: 2 will be enclosed)

Crust topping:
2 teaspoons milk
1 teaspoon granulated sugar + 1/8 teaspoon ground cinnamon


Preheat oven to 425 degrees. Set a 9" glass pie plate aside.

Lightly dust working surface with flour, gently unroll pastry, and use a rolling pin to slightly enlarge, just enough so pastry is a bit larger than pie plate. Repeat for top pastry crust.

In a large bowl, mix sugar and flour. Stir in cherries; fold to incorporate, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.

Cover with top pastry. Brush with a pastry brush the inside of crust (not edges) with milk and sprinkle with cinnamon and sugar. Cut slits cut in top pastry crust; seal and flute.  Bake for 20 minutes. Remove from oven, cover edge with 3" strip of foil to prevent excessive browning; return to oven and continue baking for 25 more minutes, until golden brown and juice bubbles through slits in crust..

Cool on cooling rack at least 2 hours before serving with French vanilla ice cream. ~ Enjoy!

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