Spiced Cherry Pie

To me, pies are the easiest thing to bake. Step one, buy the Pillsbury Refrigerated Pie Crust (Not sponsored but Pillsbury can hit me up whenever they'd like :) ). Mix together fruits and spices. Put in a prepared pie dish. Cover and bake. They turn out great like 90% of the time, they're easy to take with to dinners and to work, and clean up isn't bad! Also, I can bake a pie in my toaster oven so I don't need to power up the big oven if I don't want to. However, on Sunday I went all in so the oven was on all day.

My friend Rebeca asked if I could make a spiced cherry pie and I, being the great person I am, happily obliged. So thanks to Rebeca for inspiring this recipe and perfect fall treat.

Spiced Cherry Pie
A double pie crust, whatever recipe you'd like to use.
32 oz frozen dark sweet cherries, thawed and drained
12 oz frozen tart cherries, thawed and drained
1/4 cup cornstarch
1/3 cup dark brown sugar
2 Tablespoons cinnamon
1 Tablespoon nutmeg
2 teaspoons all-spice
1 teaspoon ginger
1 large egg
1 Tablespoon whole milk.
3 Tablespoons turbinado sugar

Set your oven rack to the middle and preheat to 350 degrees. TIP You can also line the bottom of your oven with a liner or aluminum foil before preheating to make clean up of any accidental spills a breeze.

Line a 9 inch pie plate with pie dough, leaving the extra hanging off the sides. In a large bowl, mix together the cherries, cornstarch, brown sugar, cinnamon, nutmeg, all spice and ginger until well combined. Pour into prepared pie dish, making sure cherries are covering the whole dish evenly. Place top pie dough over the pie and crimp with the extra dough from the bottom dough to make a tight seal.

In a small bowl, whisk together the egg and milk. Brush mixture over the top of the pie in a thin even layer. Sprinkle with turbinado sugar. Cut slits in the top of the pie to let steam escape.

Place pie on the middle rack and bake for 50-60 minutes, until the top is golden and the filling is bubbling. Remove from oven and let completely cool - about 3 hours - before serving.