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 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.