Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup sliced almonds
2
cans (21 oz each) cherry pie filling
1/2
cup semisweet chocolate chips
1
teaspoon water
2
teaspoons sugar
Preparation
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Reserve 1 tablespoon almonds; sprinkle remaining almonds in bottom of crust-lined pan.
In 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 to 40 minutes or until crust is golden brown. Cool at least 3 hours before serving.
