All The Hearts Cherry Pie

February is the month of love, literally the whole month, never mind that Valentine's day is over, doesn't mean that showing love and expressing it one way or another has to be.  Who am I kidding though when it comes to food especially dessert you're basically showing love all the time, its the easiest way to anyone's heart, isn't it?!

It is for mine.

My goal as most of the time is to have blog posts like these to you sooner than later but sometimes it just so happens to work out that later is better.  In this case, today happens to be National Cherry Pie day therefore my making of this pie came just in time.

I don't have specific instructions to this pie, basically I whimmed it once again, but this time by following the instructions on the pie crust box.

If you've baked pies before you kind of already know how this goes.  You want to preheat your oven first, then once you're ready to bake start the oven at 425 degrees bake for 10-15 minutes and then cover the edges of the pie crust (so they don't brown to quickly) with aluminum foil, lower the oven temp to 350-325 degrees depending on how hot your oven gets for the remainder of the 30-35 minutes left of baking.  You want to keep an eye on it just in case its baking too quickly or too slowly.  Once the filling starts to bubble its a sign its pretty much done.

My cherry pie is not made from scratch, in fact you already know my motto less work, more time to eat and play!  The pie crust and cherry filling are store bought.  My local grocery store carries the items below.  That's literally all you need.

Pillsbury Pie Crusts (the 2 pk pie crusts)
Cherry Pie Filling 21 oz can (I used 2 cans)
9 inch pie dish (glass preferable)

Make sure you've had your pie crust out in room temperature for a few minutes. Start by taking out one of your pie crusts from the packaging, spread it out and place it in your baking dish.

Spread it out evenly.

Press the edges out onto the scalloped edge part of your baking dish.

Once you're done with the bottom portion, your pie filling is next.  Pour both cans of filling into pie dish and refrigerate until you're ready to add the top pie crust.

For the top pie crust you can simply add it as is and press edges together and poke holes.  Or if you wish to add a design like I did to your top pie crust, I used a heart shaped plastic cookie cutter to cut out my hearts and I used those same heart shaped leftovers to add to the edges of the pie crust with a little egg wash so it sticks and seals.

Then its time to bake.

Once that pie comes out of the oven, its the best smell your kitchen can have.  Homemade goodness.  Rustically imperfect delicious homemade pie, can't go wrong!

I'm no chef or pie professional as you can tell but I love this pie says happy love, all around.

 Hope you found the instructions easy enough to follow.  If you have any questions, as always feel free to ask in the comments below.

I hope you'll give this recipe a try, the hardest (or longest) part of this recipe is the  baking time, but other than that its super easy.  It can bake while you cook dinner and ready to eat for dessert soon as your done with dinner.  

Add a scoop of vanilla ice cream and voila!

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