Cherry Pie

Preheat your oven to 350 degree’s.

To make the pie crust, to the bowl of your food processor, add the flour, fat (on air I use butter) and salt. Pulse everything together to cut the fat into the flour until it resembles coarse meal.

Remove the flour mixture from the food processor and transfer to a large bowl. Pour in the water and using a fork mix everything together to combine into a soft dough. If needed, add more water 1 tbsp at a time until dough consistency is reached.

Transfer the dough to a flour work surface and divide into 4 parts. Roll out one part of the dough so that it fits into a 9 inch pie form for the bottom crust.

Being careful not to cut yourself, open the can of cherry pie filling and transfer it into the prepared pie and set aside.

On a floured work surface, roll another piece of dough out for the top crust of the pie and cut some steam vents in the pie crust before placing it on top of you pie.

Using a pair of scissor or a sharp knife, cut any excess pie crust off of the cherry pie.

Seal the edges of the pie using a fork or fluting it and place it onto a baking sheet in preparation for the the oven.

Crack one egg into a bowl and mix with 1 tbsp water. Brush the top of the pie with some of the egg wash and sprinkle with cinnamon and sugar.

Bake the pie for about 45 minutes or until the crust is golden brown and the pie filling is bubbling.

Remove from the oven and cool on a cooling rack, serve with your favorite toppings and enjoy!