Cherry Pie

Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Place oven rack in the center of oven. Heat oven to 425°F.

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

Spoon cherry pie filling into the prepared crust-lined pie plate. Spread the filling evenly.

Place the second crust over the cherry filling. Fold the excess top crust under the bottom crust edge, pressing the edges together to seal and form a thick rim.

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the inside edge of the pie plate. Use your other thumb to push the pastry inward, forming a scalloped edge.

Using a pastry brush, brush milk to cover the top crust, then sprinkle evenly with sugar.

With a small knife, cut slits or shapes in several places on the top crust to allow steam to escape while baking.

Bake the pie for 15 minutes. Cover the edges of the crust with foil to prevent excessive browning. Continue baking for an additional 25 to 30 minutes, or until the filling begins to bubble through the crust’s slits and the crust is golden brown.

Cool on cooling rack at least 1 hour before serving. Cut into slices and serve.