* 1 pie crust (can be found near the cookie dough in the refrigerated section)
* 3 tablespoons raspberry jam
* 1 can cherry pie filling
* 1 cup ricotta cheese
* 1 egg
* 2 tablespoons sugar
Directions:
* Preheat oven to 375 degrees F.
* Unroll pie crust and place on parchment-lined baking sheet.
* Spread raspberry jam around the edges of the pie crust, leaving the middle of the crust completely empty.
* Spread the cherry pie filling into the middle of the crust, up until the edge where the jam is.
* Randomly place tablespoon-sized dollops of ricotta over the cherry filling.
* Fold in the edges of pie crust over the filling.
* In a small bowl, beat the egg and brush over pie crust so that it is evenly distributed.
* Sprinkle the crust with sugar.
* Bake for 20 minutes, until crust is golden and filling is puffed slightly.
* Remove to a wire rack, cool 10 minutes.
* Unroll pie crust and place on parchment-lined baking sheet.
* Spread raspberry jam around the edges of the pie crust, leaving the middle of the crust completely empty.
* Spread the cherry pie filling into the middle of the crust, up until the edge where the jam is.
* Randomly place tablespoon-sized dollops of ricotta over the cherry filling.
* Fold in the edges of pie crust over the filling.
* In a small bowl, beat the egg and brush over pie crust so that it is evenly distributed.
* Sprinkle the crust with sugar.
* Bake for 20 minutes, until crust is golden and filling is puffed slightly.
* Remove to a wire rack, cool 10 minutes.
