Source: Campbell's Recipes

Best Cherry Pie
Using refrigerated pie crusts and canned cherries allows you to make this flavorful pie in under an hour. 
Serves: 8 servings
Prep Time: 20 minutes
Cook Time: 36 minutes


1 package (about 14 ounces) refrigerated pie crust, at room temperature
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup cherry juice
2 cans (about 15 ounces each) red tart pitted cherry, drained
Red food coloring
1 tablespoon butter
1/2 teaspoon almond extract
1 egg
1/4 cup half-and-half

Unroll 1 pie crust and place into a 9-inch pie plate.  Unroll the remaining pie crust on a lightly floured surface.  Using a 1 1/2-inch star-shaped cutter, cut 3 stars in the middle of the remaining pie crust.  Reserve the star-shaped cut-outs.

Stir the sugar, flour and salt in a 3-quart saucepan.  Stir in the cherry juice, if desired, and the cherries.  Stir in the food coloring, if desired, one drop at a time, until the mixture is the desired color.

Heat the cherry mixture over medium heat to a boil.  Cook and stir for 1 minute.  Remove the saucepan from the heat.  Stir in the butter and almond extract, if desired.
Pour the cherry mixture into the pie plate.  Top with the remaining pie crust.  Trim off any excess crust.  Crimp the edges of the crusts to seal.  Decorate the crust with the star-shaped cut-outs.  Beat the egg and half-and-half in a small bowl with a fork.  Brush the crust with the egg mixture.

Bake at 400°F. for 30 minutes or until the crust is golden brown. 

Ingredient Note: If you'd rather make your own pie crust, search for the "Classic Pie Crust" recipe. It works great with this recipe!