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Easy Cherry Pie https://www.metro.ca/userfiles/image/recipes/tarte-cerises-bing-5907.jpg PT35M PT1H05M PT1H40M
Preheat oven to 400°F ( 200°C). Crust A wide selection of pre-made pie crusts is available in the refrigerator or frozen section of your local grocery store. Most will come in an oven-safe aluminum pie pan. Note: It is a good idea to place the pan on a cookie sheet for stability while assembling and then place in the oven. Pit Cherries. Fresh Bing cherries must be pitted for this recipe. And, since you'll need 5 cups (1.25 L), this step is the most time-consuming in the process. However, a simple cherry pitting device, which can be purchased at your grocery store, will make the task go more quickly. Make sure to wear an apron in case you splatter juice. Filling Combine the pitted cherries in a bowl with sugar and tapioca flour. Mix well and spoon into the prepared pie crust. Topping. Technically, a pie with a crumb topping is called a crisp, or crumble. But those who eat this dish will love it so much they won't care what it's called!! Simply combine the remaining ingredients - oats, sugar, flour, softened butter, cinnamon and salt - into a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling. Place in the oven and bake for 15 minutes. Reduce temperature to 325°F (180°C) and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature. Optional: Top each slice with a scoop of vanilla ice cream.
8
5 2 5 5
Easy Cherry Pie

Easy Cherry Pie

Rate this recipe
2 Votes
8
servings
0:35
Preparation
1:05
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    refrigerated pie crust
  • 5 cups
    (1 1/4 L)
    fresh California Bing cherries, pitted
  • 1 cup
    (250 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    tapioca flour
  • 1/2 cup
    (125 mL)
    regular rolled oats
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  • 1/4 cup
    (60 mL)
    white sugar
  • 2 Tbsp.
    (30 mL)
    all-purpose flour
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  • 1 Tbsp.
    (15 mL)
    butter, melted
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  • 1/2 tsp.
    (125 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 mL)
    Salt

  • optional: vanilla ice cream
Imprimer ma sélection

Preparation

Preheat oven to 400°F ( 200°C).

Crust

A wide selection of pre-made pie crusts is available in the refrigerator or frozen section of your local grocery store. Most will come in an oven-safe aluminum pie pan.

Note: It is a good idea to place the pan on a cookie sheet for stability while assembling and then place in the oven.

Pit Cherries. Fresh Bing cherries must be pitted for this recipe. And, since you'll need 5 cups (1.25 L), this step is the most time-consuming in the process.

However, a simple cherry pitting device, which can be purchased at your grocery store, will make the task go more quickly. Make sure to wear an apron in case you splatter juice.

Filling

Combine the pitted cherries in a bowl with sugar and tapioca flour.

Mix well and spoon into the prepared pie crust.

Topping. Technically, a pie with a crumb topping is called a crisp, or crumble. But those who eat this dish will love it so much they won't care what it's called!!

Simply combine the remaining ingredients - oats, sugar, flour, softened butter, cinnamon and salt - into a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling.

Place in the oven and bake for 15 minutes. Reduce temperature to 325°F (180°C) and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature.

Optional: Top each slice with a scoop of vanilla ice cream.

Source : Cerises de Californie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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