• Preheat oven to 400 degrees. Line a baking sheet with foil to catch juices that may overflow.
• In a large bowl, add all the ingredients and toss until everything is evenly distributed.
• Add the first crust to a 9” pie plate and gently press and stretch until the crust touches all sides. Trim any overhanging crust and set aside.
• Prick the bottom of the crust so that it doesn’t bubble up while baking.
• Pour the pie filling ingredients into the crust and level it evenly.
• Take the second crust and lay it across the top of the pie filling.
• Trim off the overhanging crust and set aside.

Using your fingers or a fork, crimp the sides of the pie together to seal it.Directions for making eyeballs:

• Using the leftover crust, combine it to make a ball and roll it out as large as you can while keeping it thick enough that you can still work with it.
• Take a small circular cookie cutter, approximately 1 ½” in diameter, and cut as many circles as possible with your dough.
• Cut each circle into equal halves, and then gently use the back of your knife to create a line near the front of the flat part of your semi-circles.
• Take one cherry and place it in the position you desire.
• Take the semi-circle and lay it over the backside of the cherry with the flat portion at the front part where the cherry should be peaking out from under the lid.
• Gently press around the seams to create an eyelid over an eyeball.
• Take one egg and 2 Tbs of water and thoroughly beat with a fork.
• Use a kitchen brush to apply the egg wash over the entire crust carefully.
• Bake at 400 degrees for 55-60 minutes or until the juices are bubbling.
• Allow to cool, and if desired, use an edible white marker to add lines to the bottom of the lid to add realistic characteristics.