- 1 homeade pie crust
- 3-4 cups cups canned cherry pie filling
- 2 tablespoons butter
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.