Mom's Cherry Pie
- 1 14.5 oz. can pitted red tart cherries in water
- 2/3 C. sugar
- 1/2 3 oz. pkg. vanilla cook and serve pudding/pie filling, dry
- 2 pie crusts, homemade or pre-made
Drain juices from cherries into a small saucepan. Stir in sugar and pudding until sugar dissolves. Let simmer until it thickens. Place drained cherries into your favorite pie crust. Pour on hot filling. Cut 1/2 inch strips from remaining pie crust, twist, alternately laying over top of filling, lattice style. Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and continue baking until top is brown, 30 minutes.