Frosted Cherry Squares

1 can Comstock cherry pie filling (or pineapple filling)
2 Pie crusts ready to roll out

Preheat oven to 425
Roll the pie crusts to a rectangular shape.
Place one of the crusts on an ungreased cookie sheet (no need to make it fit the length & width of the pan)

Spread pie filling on top of the crust, but keep the filling 1 inch away from the edges

Cover with the second pie crust and pinch edges to seal, and crimp the edges.  Cut small slits on the top crust to allow steam to escape.

Bake about 12 minutes at 425, then lower heat to 350 and bake about 25 minutes more.

Cool completely, then frost (see "My Mother's Vanilla Frosting"), and cut into squares.