A sweet and easy recipe using both ready-made and homemade pie crusts! 

Ingredients

• 1 prepared double pie crust
• or
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• Cold water
• and
• 1 jar Chukar® Sour Cherry or Triple Cherry Pie Filling
• Sugar, for topping

Directions

Prepared crust:
Buy a prepared double pie crust.
Preheat oven to 425°F.
Place bottom crust in pie pan.
Fill with Chukar® Sour Cherry or Triple Cherry Pie Filling.
Cover with top crust; press edges together with a fork and cut shapes in the top for steam to escape, or weave a lattice top from strips of dough.
Brush top crust with an egg wash (1 lightly beaten egg and 2 teaspoons water) and sprinkle with coarse sugar.
Bake for 35 to 40 minutes until light brown and bubbly.
Cool on rack one hour before serving.

Homemade crust:
Preheat oven to 425°F.
Mix salt into flour. Using pastry blender, cut shortening into flour.
Add 5 tablespoons water, one tablespoon at a time, stirring gently with a fork.
Using your hands, gather dough into a ball. Divide and press into two flat rounds.
Roll dough into a 1\/8" thick round using a floured rolling pin on floured surface.
Trim to 1-1\/2" larger than inverted pie pan. Place bottom crust in pie pan.
Fill with Chukar® Sour Cherry or Triple Cherry Pie Filling.
Cover with top crust; press edges together with a fork and cut shapes in the top for steam to escape, or weave a lattice top from strips of dough.
Brush each top crust with an egg wash (1 lightly beaten egg and 2 teaspoons water) and sprinkle with coarse sugar.
Bake for 35 to 40 minutes until light brown and bubbly.
Cool on rack one hour before serving.