- Cherry Pie Filling – 2 Cans
- Lemon (zest from 1 lemon)
- Pie crust
- 2 1/2 cups AP flour
- 1 cup cold unsalted butter
- 1 tsp salt
- 1 tbsp sugar
- Pie crumb – combine with pastry blender
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup cold unsalted butter
Step 1 – Preheat Oven to 425 degrees.
Step 2 – Make your pie crust by combining the pie crust ingredients with a pastry blender and chill 1 hour (you can a make this a day or two in advance)
Step 3 – Remove pie crust from the refrigerator and roll to fit into a 9 inch pie pan and cinch edges. Pierce bottom with a fork.
Step 4 – Combine cherries and lemon zest. Pour into pie crust.
Step 5 – Sprinkle crumb mixture over filling.
Step 6 – Bake at 425 degrees for 40 minutes. After 20 minutes, cover pie with foil so the crust does not burn.