Cherry Pie

Directions

Filling

1. In a small bowl, combine ⅓ cup granulated sugar, cornstarch and cinnamon. Set aside.
2. In a medium pot, cook down cherries over medium heat until juices begin to seep out (approx. 7 - 10 minutes).
3. Add cornstarch mixture to cherries and stir until combined. Reduce heat to medium-low and continually stir until mixture comes to a boil.
4. Add lemon juice and reduce heat to low. Continue cooking for 5 minutes.
5. Remove from heat and cool mixture in the refrigerator for 1 hour.

Pie Crust

1. To thaw pie crust for top - remove from freezer and invert one crust on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Roll out thawed pie crust slightly on parchment paper.
2. To thaw pie crust for base - remove from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.

Assembly

1. Preheat oven to 375°F (190°C).
2. Fill Kinnikinnick Pie Crust base with cooled cherry filling.
   
3. Moisten edges of filled pie with water.
   
4. Top filled pie with slightly rolled out Kinnikinnick Pie Crust. Flute edges by pressing both top and bottom layers of pie crusts together.
   
5. Vent top of pie crust with 3 slits or a design in center.
6. Using a pastry brush, moisten top crust with water.
7. Sprinkle with 2 tablespoons granulated sugar.
   
8. Place filled pie on a baking tray.
9. Bake in preheated oven for 45 minutes. Remove from oven and let cool for 30 minutes at room temperature.
10. Finish cooling in the refrigerator to allow filling to set (2 - 4 hours).

Yields 1 pie