Making a cherry pie today not only celebrates National Cherry Pie Day, but National Cherry Month, and Great American Pies Month. (What are the "Great American Pies" anyhow? Apple and cherry? Or does it need to be a pie with a patriotically themed top crust?)
I toyed with the thought of making mini pies, since individual-sized desserts are trendy right now. (Plus, I keep eyeing the Mini Pocket Pie Molds from Williams-Sonoma every time I go in.) I knew I would be short on time tonight, though, so a simple, quick pie would be the way to go. This meant instead of making the same crust I used in the rhubarb pie attempt, I opted to use ready-made pie crust from Pillsbury. (A pack of two was less than $4.)
|Oh, this isn't going to be pretty...|
I baked it for 50 minutes at 375. At 18 minutes in I realized I had forgotten to put tin foil on the crust. So I pulled it out, put the foil on to keep it from burning. At 50 minutes, I pulled it out, brushed the top with an egg white wash and sprinkled sugar on top, and popped the pie back in the oven for another 10 minutes.
|Cherry pie innards|
|Looks more like a cherry crumble or cobbler than a pie,|
but still pretty darn tasty!