Ingredients
- 3 refrigerated pie dough rounds from 2 boxes
- 2-21 ounce cans cherry pie filling
- 1 egg with 1 tsp cold water for the egg wash
- Sugar
Method
- Preheat oven to 425°F
- Place the wrapped pie dough on the counter and allow the pie dough come to room temperature.
- Spray an 11x16 or similar size rimmed baking sheet with nonstick cooking spray or line with parchment paper.
- Lightly flour your work surface, or use a silicone pad and flour the rolling pin. Place 2 of the pie rounds together, side by side but overlapping slightly in the middle.
- Roll 2 of the pie rounds together (side by side) into a rectangle slightly larger than the baking sheet so you have overhang on all sides, about 12x17 size.
- Carefully transfer the pie dough on the rolling pin to the sheet pan. Press the crust into the sheet pan, up the sides and into the corners, allowing the dough to hang over the sides.
- Roll and press the overhang into the sides for the crust all the way around the sheet pan.
- Add both cans of cherry pie filling on top of the dough and spread evenly.
- Place the 3rd pie dough on the lightly floured surface and roll out using a floured rolling pin.
- Use a star cookie cutter to cut out approximately 24 stars, re-rolling the dough as needed. Place the stars on the pie filling.
- Whisk the egg and cold water together in a small bowl and brush over the stars and the crust using a pastry brush. Sprinkle the sugar over the top.
- Bake 30-35 minutes until the crust is golden brown. Let cool and cut into squares.
Nutrition
Notes
Make sure to bring your pie dough to room temperature per the package instructions before rolling it out.
Use any fruit pie filling you like, such as blueberry, apple, peach, or strawberry.