Featured Pinch Tips Video
- refrigerated pie crusts, softened as directed on box
- 1/2 c
- almonds, sliced and divided
- 2 can(s)
- cherry pie filling
- 1/2 c
- semi-sweet chocolate chips
- 1 tsp
- 2 tsp
1Preheat oven to 425. Prepare pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
Reserve 1 tablespoon almonds; sprinkle remaining almonds on bottom crust in pie pan.
2In medium bowl, mix pie filling and chocolate chips. Spoon over almonds in pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Brush water over top; sprinkle with reserved almonds and sugar. Cover edge of crust with strips of foil; bake 30-40 minutes or until crust is golden brown. cool at least 3 hours before serving.