Ingredients:

• 1 cake baked in a (9-inch) deep dish pie plate
• 1 can (16 oz) vanilla frosting
• Yellow food coloring
• ½ tsp cocoa powder
• 2 cans (21 oz each) cherry pie filling, drained

What you’ll need:

• 2 resealable sandwich-size plastic bags (Ziploc)

Frosting the cake:

1. Tint the vanilla frosting with a few drops of yellow food coloring and the cocoa powder to make a pie-crust beige. Divide the frosting between the 2 resealable plastic bags.

To complete the decoration:

1. Spoon the drained cherry pie filling on top of the cake, leaving a 1-inch rim of cake.
2. Snip a ½ inch corner from the bags with the beige frosting. Pipe 5 parallel rows of frosting over the pie filling about 1 ½ inches apart.
3. Pipe 5 more lines of frosting on the diagonal to make the lattice crust.
4. Pipe a decorative edge around outside edge of cake to make the outer crust of pie.

Cake Anatomy:

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