Cherry Pie in a Hurry

(Serves 8 - 10)

Cherry Pie in a Hurry

2 refrigerated pie crusts (select crusts made with no trans fats)

2 – 20 ounce cans of cherry pie filling (light brands markedly reduce the calories)

2 – 14.5 ounce cans of red tart cherries, drained

Preheat oven to 400 degrees.

Line the bottom of a 9-inch pie pan with one crust.  In large mixing bowl, stir cherries and cherry pie filling to blend, then poor mixture into the crust. Top with second crust and sprinkle with about ¼ tsp. sugar. If you want to make a lattice crust, just cut the second (top) crust into strips and criss-cross the strips over the pie. Be sure to pinch the top and bottom crusts together around the edges, moistening your fingers with a little bit of water. If not using lattice top, prick the top crust several times with a fork to allow steam to escape during baking.

Bake for 30 – 40 minutes or until top and edges turn golden brown. Cool completely before cutting. Serve with frozen vanilla yogurt or light ice cream.