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Easy Cherry Pie
Chelsea Lords
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Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course
Dessert, Snack
Cuisine
American
Servings
7
Servings
Calories
176
kcal
Ingredients
1x
2x
3x
2
and 1/2 cups white flour
2/3
cup
+ 2 tablespoons butter-flavored shortening
no substitutes
1
teaspoon
salt
1/2
cup
ice cold water
2
cans
21 ounces each cherry pie filling
Whites from one egg
Sugar for sprinkling
Instructions
Preheat the oven to 425 degrees F.
Combine the flour and salt in a large bowl.
With a pastry cutter, cut in the shortening until it resembles very small pieces.
Slowly add in the water, stirring in between additions.
Knead until a dough comes together remembering that less kneading is always better.
Separate the dough into two equal pieces.
Roll out one and place in a greased pie tin. Fill the pie with both cans of cherry pie filling.
Roll out the other dough and cut into strips to form a lattice crust or just place on top of the cherry filling and cut small holes to vent.
Lightly beat the egg whites with a fork and then brush the egg over the pie crust.
Lightly sprinkle with a handful of sugar.
Bake for 45-50 minutes or until the crust is lightly browned. If the crust is browning too quickly, cover with a tin foil tent.
Allow to completely cool before cutting into the pie.
Nutrition
Calories:
176
kcal
Carbohydrates:
1
g
Protein:
1
g
Fat:
20
g
Saturated Fat:
5
g
Sodium:
334
mg
Fiber:
1
g
Sugar:
1
g