Easy as Pie!

Baking not your thing? In a rush? Want some comfort food? I've got a solution: Cherry Pie!

Cherry Pie has a special place in my heart because of my Great-Aunt Pat. I grew up in a small town in Tennessee sharing a home with my grandparents, my great-grandparents lived next door, my grandpa's mama lived 10 min away, and my great-aunt and her son lived two blocks away.

When I was really little, I remember almost every night for dinner family would drop by and bring a dish to share. One thing I liked most was Pat's Cherry Cobbler (not really a cobbler, but we called it that). Once she found out how much I enjoyed it, she would bring it over every year on my birthday, and other times just as a treat. The crust was home-made, and peeking through the lattice-top, the bright-red cherries always had the perfect amount of sweetness to them.

When I was a teenager, I asked Pat what her recipe was. She laughed and told me it was cherry pie filling out of a can! I couldn't believe that all the years I thought she spent hours making "Anna Margaret's Cobbler" that it was partially store-bought! I do have to give her credit for making a delicious crust, though. Since then I have followed in her footsteps, and as she told me, "why make it when they sell it for cheaper and it tastes better." So, adding to that, I buy store-bought pie crust as well.

Here's how it goes:

1 large can of Cherry Pie filling (not canned cherries)

1 pie crust, either frozen Pet Ritz/Marie Callenders, or Pillsbury refrigerated

Dump can into the crust and bake on 325 until it's warm and bubbly and the crust is golden brown, at least 45 min. Place on a cookie sheet to catch overflow. Use a pie crust shield until the last 15 min. If desired, you can cut another crust into strips and make a lattice for the top. Google it. hee hee :)

Pie Crust Shield, what's that?

This is a metal circle that covers the crust but not the top of the pie while it bakes long times to prevent burning. You can buy them. . . but no need! I have invented an easier method: aluminum foil.

Take one piece as large as your pie, fold it in half, and cut a half circle out of the middle. Open it up and lightly place it on top. If this doesn't fit, then crimp the middle until it's the right size. Whal-la!