Tarte au cola et aux cerises Zevia

Directions

1. Preheat your oven to 400°F. Unfold 1 piecrust, roll out to about a 12-inch circle, and press it firmly into the bottom and up the sides of the pie dish.
2. Cook down the cherries and Zevia Cherry Cola in a medium saucepan over medium heat for about 15 minutes. 
3. Remove saucepan from heat, stir in the vanilla extract and arrowroot flour, and reheat for a few minutes until mixture thickens. Set aside and let cool.
4. Roll the second piece of dough into a 12-inch circle and cut stars out with the cookie cutter. 
5. Pour the cooled pie filling in the prepared pie dish. Cut the cold butter into cubes and sprinkle over top.
6. Add the star cutouts to the bottom piecrust, using a little bit of water to get them to stick.
7. Beat the egg and tbsp of cold water to make an egg wash. Brush it over all exposed edges of the crust and star cutouts.
8. Place the pie on a baking sheet lined with parchment paper and loosely cover with aluminum foil. Bake for 30 minutes.
9. After 30 minutes, cut the middle out of the foil so it only covers the crust. Bake for another 20-30 minutes until cherry filling is bubbling and crust is golden brown. For crispier crust, remove the foil for the last 10-15 minutes.
10. Any leftover pie crust can be baked separately to cover gaps on the finished pie. Just arrange them on a parchment paper lined baking sheet, brush with egg wash, and bake for 8-10 minutes. Enjoy!