Lemon and Cherry Meringue Pie

• 1 frozen pie crust
• 1 can Cherry Pie Filling
• 1 package Sherrif’s Lemon Meringue Pie mix (requires 2 eggs)

Crust

1. Prick frozen pie crust with fork, then line with parchment paper (bottom only) and fill with dried bean. 
2. Bake at 400°F for 8 - 10 minutes. Remove beans and paper and cool.

Meringue

1. Prepare meringue as per box instructions. It is best to have your egg whites at room temperature, and be sure your bowl, beater and spatula are clean and free of water or fats so that your peaks whip properly. If you want, add 1/8 teaspoon cream of tartar just before soft peak stage, to help with peaks.

Filling

1. Prepare the filling as per the instructions on the box.  Let cool for the 5 minutes indicated, then pour in the prepared lemon filling. Let cool until mostly set.
2. Warm the Cherry Pie filling, then pour on top of the set lemon filling. 
3. Top with meringue and bake at 425°F for about 3-5 minutes, or until peaks are golden.