Cherry Pie Recipe Using Canned Filling
- Pour filling into pastry lined pie pans. Dot with butter. Cover with top crust which has slits cut in it. Brush top crust lightly with water and sprinkle with sugar.
- Bake in hot oven 220 C (425 F) for 35 to 45 minutes.
Related recipes: Canned Cherry Pie Filling, Peach Pie Using Canned Peaches
The French cook; we open tins.