Happy Pioneer Day from Utah! Or as we like to say, Pie and Beer Day! Cherry pie is always my go-to pie to take to get-togethers because it only has 5 ingredients: 2 cans of tart cherries (reserve juice from 1 can), 3 tablespoons of cornstarch, 1/2 cup sugar, 1 teaspoon almond flavoring, 1 teaspoon vanilla. You can mix it all in one saucepan in less than 10 minutes! For the crust I have a dirty secret--I use a store-bought Pillsbury crust. I used to always make my own, using the food processor to cut the butter in, chilling it, and then rolling it out but honestly I think they taste almost identical. If I need an oreo crust or graham cracker crust I always make my own but for plain old pie crust using a storebought one saves so much time and you can spend that time making a beautiful lattice pattern! This braided pattern is a little time intensive but not technically hard and it always looks so pretty with the fruit peeking through! See below for instructions:
Take the second pie crust and roll it out and cut into 1.25 inch strips. Take a knife and cut each strip into 3 equal small strips, leaving it connected at the top. Braid the dough, keeping it as tight as possible.
When you get to the end of the strip use your finger to press the ends together, then cut the bottom 1/4 inch off. Then at the top of the strip use your fingers to separate the three strands at the top, braid them tightly, and then press together, cutting off the tip if needed.
Thanks for reading! Xx