This pie is absolutely incredible and super simple to make!Plus, this pie could double for either upcoming holiday – Thanksgiving OR Christmas. I’m leaning more towards Christmas though because that vibrant red color just screams Christmas to me! That and, you likely already have your Thanksgiving menu plans ready to go. Or are there some last minute planners out there?
- 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
- 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.