SUPER EASY CHERRY PIE

Steps:

• 1. Preheat oven to 425 degrees F. Thaw pie crust according to directions on box. Lay first crust into pie plate, and fit as directed on box.
• 2. Pour both cans of cherry pie filling into a medium size bowl and add almond extract. Then stir, and pour into pie shell. Dot with 2 tablespoons of butter over top. Then cover with remaining crust. I chose to cut pie crust into strips, and alternate strips over pie.
• 3. Seal strips underneath bottom crust, and flute edges with fingers. Brush top of pie crust with milk, and then sprinkle with sugar or raw sugar if you are using it.
• 4. You may also choose to use the full top crust, and just add a few slits in the top to vent the steam as it bakes. Both methods works well.
• 5. Place pie on a cookie sheet to catch any spills, and bake in a preheated 425 degree F. oven and bake for 40 to 45 minutes or until crust is golden brown. After first 15 minutes of baking cover edges of crust with aluminum foil strips to prevent from over browning. Cool at least 1 hour or more before serving.
• 6. Please note you can also brush the top of the crust with an egg wash, that's 1 egg beaten with 1 tablespoon of water, then brushed over the top of the crust, and sprinkled with regular sugar or raw sugar. Raw sugar is used by pastry chefs, and can be found in most large grocery food chains. I found mine at Wal Mart.
• 7. You can also use canned evaporated milk to brush on top of pie before baking.
• 8. I used White sparkling sugar crystals to add a more professional touch to the pie, and it really does taste good too.