Cherry Pie

A birthday request from my husband was Cherry Pie.  

Ingredients:

2 deep dish pie crusts

1 1/2  cans of cherry pie filling

1/2 t Almond Extract

1 egg beaten

Directions:

Preheat Oven 425 degrees

Mix cherry pie filling with with Almond extract

Poke fork holes in bottom and on side unbaked pie crust.

Lightly brush the bottom with beaten egg mixture to prevent crust from becoming soggy in the baking process.

Pour cherry pie mixture into a unbaked pie crust

Use the remaining pie crust for the top.  I like the criss-cross pattern across a cherry pie.

Lightly brush the top criss-cross pieces with the beaten egg mixture for a shiny pie appearance.

Place pie on a cookie sheet to prevent spills during baking time.

Bake at 425 degrees for 45 min.  Around the 30-35 min mark I put a piece of tin foil over the pie to prevent the top from becoming burnt. 

After the timer goes off, turn off the oven and let the pie bake for an additional 10-15 min (with the tin foil on top) before taking the pie out to cool.