Wednesday, August 31, 2016


2 boxes of refrigerated pie crust dough (2 per box so 4 total)
2 21oz cans of pie filling - I used cherry but any filling will do
8oz cream cheese
1/2 cup sugar

Preheat oven to 400*
Use a rolling pin to roll 2 pie crusts together to measure about an inch longer than each side of a cookie sheet/jelly roll pan.  Lay dough down on sheet.
Spread pie filling out evenly on top of crust.
Beat cream cheese and sugar together until sugar is fully incorporated and dollop cream cheese in random spots all over pie filling.
Roll remaining two pie crusts together to same size as before and either lay on top of filling and cut slits in the top OR cut into strips and lay on top in lattice pattern.
Roll edges of pie crust in and bake for 35 minutes.

*You can use any flavor pie filling and omit cream cheese and sugar if desired.