Cherry Pecan Pie
Let's face it, we don't always have time to make everything from scratch. If you are anything like us your life is busy. But that is no reason to go without great tasting desserts. This one is as simple as it gets and adds a touch of southern charm, Pearson style.
- 1 Refrigerated pie crust, softened as directed on the package
- 1 cup Pearson Farm Chopped Pecans
- 2 (21 oz) cans cherry pie filling
- 1 Teaspoon milk
- 1 Teaspoon sugar
Preheat the oven to 4251/2F. Make pie crusts as directed on box for a two-crust pie using 9-inch glass pie plate. Spoon pie filling into crust-lined plate.
Sprinkle in the chopped pecans and mix with a spoon. For the top crust cut the pie uncooked crust into 1 1/2 inch strips and place them parallel across the top of the pie leaving a 1/2 inch gap between them. Then place the remaining strips at a 90-degree angle across the pie, again leaving a 1/2 inch gap between them. (Refer to our pie image). Brush top crust with milk; sprinkle with sugar. Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.