Simple Cherry Cobbler
2, 21 oz. cans cherry pie filling
2 uncooked pie shells
2 T. butter
sugar
Pour 1 can of the filling in the bottom of a 1 1/2 quart baking dish. Top with one of the pie shells, cutting it into squares and just nestling them in all over the filling. Dot with 1 T. of butter and a sprinkling of some sugar. Bake in a 425 degree oven for 15 minutes. Remove and add the remaining can of filling, top with the other pie shell as you did before, dot with the remaining butter and a little more sprinkling of sugar. Return to the oven for 15-20 minutes or until golden brown.
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