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Vanilla, Lemon and Cherry Pie https://www.metro.ca/userfiles/image/recipes/tarte-cerises-citron-vanille-11625.jpg PT45M PT40M PT1H25M
For the dough :Combine flour, granulated sugar and salt in the bowl of a food processor. Pulse a few times to combine.Add butter, pulse until butter is in pea-sized pieces. While pulsing, slowly add the ice water. Pulse a few more times. The mixture will still be crumbly. Tip out onto a clean countertop.Bring dough together using your hands. Knead a few times until dough is smooth. Shape into two equal sized discs.Wrap in plastic wrap and leave the dough to chill for at least 1 hour or overnight.For the filling :Combine Selection cherry pie filling, vanilla extract, lemon zest and lemon juice in a large bowl. Mix well to combine.Remove one disc of dough from fridge. Unwrap and place on a floured surface. Roll out dough to form a 13-inch circle. Rotate the dough a quarter turn each time you roll, to help create a round circle. Transfer dough to a lightly greased 9-inch pie dish.Scrape filling into bottom of pie.Remove second disc of dough from fridge. Unwrap and place on a floured surface. Roll out dough to form a 13-inch circle.To create a lattice crust, cut dough into 1-inch strips. Lay half of the strips vertically across pie. Fold back every other strip, then lay a new strip horizontally. Straighten folded strips back across pie. Fold back alternate strips, then place another strip horizontally above the first one. Continue this process until pie is completely covered.Fold overhanging pastry from bottom of pie over lattice strips to seal. Crimp edges.Use egg wash to brush over pastry top. Place pie back in fridge.Preheat oven to 425°F. Place pie straight from fridge into the oven. Bake for 10 minutes, then reduce heat to 375°F and continue baking pie for 35-40 minutes, until golden and bubbling.Let pie cool before serving.Tip :Save the pastry dough scraps. Place scraps on a lined baking sheet. Brush with leftover egg wash. Sprinkle with cinnamon and brown sugar. Bake at 375°F for 15 minutes. Delicious to eat while you’re waiting for the pie to cool!
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Pie dough: 3 cups (750 ml) all purpose flour, spooned and leveled 2 tablespoons (30 ml) granulated sugar 1/2 teaspoon (2,5 ml) salt 1 cup (250 ml) cold butter, cut into 1/2 inch (1,25 cm) cubes 2/3 cup (160 ml) ice water Pie filling : 2 cans (540 ml) Selection cherry pie filling 1 tablespoon (15 ml) vanilla extract zest of 1 lemon 1 tablespoon (15 ml) lemon juice 1 egg beaten, for egg wash
Vanilla, Lemon and Cherry Pie

Vanilla, Lemon and Cherry Pie

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8
Desserts
0:45
Preparation
0:40
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Pie dough:
  • 3 cups
    (750 ml)
    all purpose flour, spooned and leveled
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    5 kg SELECTED VARIETIES


  • 2 tablespoons
    (30 ml)
    granulated sugar
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 cup
    (250 ml)
    cold butter, cut into 1/2 inch (1,25 cm) cubes
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    MARANATHA ALMOND BUTTER

    MARANATHA ALMOND BUTTER

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    340 g SELECTED VARIETIES


  • 2/3 cup
    (160 ml)
    ice water

  • Pie filling :
  • 2 cans
    (540 ml)
    Selection cherry pie filling
  • 1 tablespoon
    (15 ml)
    vanilla extract

  • zest of 1 lemon
  • 1 tablespoon
    (15 ml)
    lemon juice
  • 1
    egg beaten, for egg wash
Imprimer ma sélection

Preparation

For the dough :

Combine flour, granulated sugar and salt in the bowl of a food processor. Pulse a few times to combine.

Add butter, pulse until butter is in pea-sized pieces. While pulsing, slowly add the ice water. Pulse a few more times. The mixture will still be crumbly. Tip out onto a clean countertop.

Bring dough together using your hands. Knead a few times until dough is smooth. Shape into two equal sized discs.

Wrap in plastic wrap and leave the dough to chill for at least 1 hour or overnight.

For the filling :

Combine Selection cherry pie filling, vanilla extract, lemon zest and lemon juice in a large bowl. Mix well to combine.

Remove one disc of dough from fridge. Unwrap and place on a floured surface. Roll out dough to form a 13-inch circle. Rotate the dough a quarter turn each time you roll, to help create a round circle. Transfer dough to a lightly greased 9-inch pie dish.

Scrape filling into bottom of pie.

Remove second disc of dough from fridge. Unwrap and place on a floured surface. Roll out dough to form a 13-inch circle.

To create a lattice crust, cut dough into 1-inch strips. Lay half of the strips vertically across pie. Fold back every other strip, then lay a new strip horizontally. Straighten folded strips back across pie. Fold back alternate strips, then place another strip horizontally above the first one. Continue this process until pie is completely covered.

Fold overhanging pastry from bottom of pie over lattice strips to seal. Crimp edges.

Use egg wash to brush over pastry top. Place pie back in fridge.

Preheat oven to 425°F. Place pie straight from fridge into the oven. Bake for 10 minutes, then reduce heat to 375°F and continue baking pie for 35-40 minutes, until golden and bubbling.

Let pie cool before serving.

Tip :

Save the pastry dough scraps. Place scraps on a lined baking sheet. Brush with leftover egg wash. Sprinkle with cinnamon and brown sugar. Bake at 375°F for 15 minutes. Delicious to eat while you’re waiting for the pie to cool!

Source : Metro

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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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