Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Classic Cherry Pie
2023-07-12
https://www.metro.ca/userfiles/image/recipes/tarte-cerises-classique-12161.jpg
PT45M
PT2H00M
PT2H45M
Filling :Cut about 1/3 of your pitted cherries in half.In a pot, add your whole and half-pitted cherries, your lemon juice, sugar, and salt. Let simmer on medium heat for about 5 minutes until it starts to lightly bubble and mix carefully and avoid burning.Add your cinnamon, cornstarch, and mix till the add-ins are evenly distributed and simmer on low heat for about 3-5 minutes. The mixture should thicken and coat the cherries. The cherries will soften. Taste and adjust to taste, you may want more acidity (lemon juice) or more sweetness (granulated sugar). Simmer for a minute or two longer if the mixture is still too thin or juicy.Pull off the heat and add in your butter and vanilla, allow the butter to melt, and mix it in.Place your cherry filling into a bowl to cool slightly before covering it with plastic wrap or placing it in a tupperware for more long-term storage (up to 3 days) and let cool completely in the fridge.Crust :In a bowl add flour, sugar, and salt and whisk together.Add cubed cold unsalted butter and use a pastry cutter to put the butt into the flour into a coarse crumb form. Alternatively, you can place all ingredients in a food processor and pulse a few times.Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.Add your ice water and mix with a wooden spoon until moist clumps form. If done in a food processor pulse just until moist clumps or small balls form.Use your fingers to press the dough together to form a big dough ball. It should be dry and crumbly but still hold together. If you are having issues with it staying together add ice-cold water a tablespoon at a time. Do not add too much water you don't want sticky dough.On a clean work surface, cut the dough in half and form each half into a disk. Cover the disks with plastic wrap and place them in the fridge for at least 1 hour before rolling them out. You can keep it in the fridge overnight and use it the next day if you want to prepare ahead.When ready to use crusts, remove from the fridge and on a clean lightly floured surface and with a lightly floured rolling pin, roll out the dough until a very rough circle is rolled out. It should be about 13 inches wide. Place this into a clean 9-inch pie pan.Roll out the second circle so it is about 12 inches wide and cut it into 10 strips of dough (5 horizontal, 5 vertical).Construct :Preheat your oven to 425 degrees.Take your pie pan lined with your bottom crust, they will be hanging over and this is okay. Pour your prepared cherry pie filling into it and smoothen it out.Crosshatch the strips of pie dough on top of the filling. Place 5 strips in one orientation (vertical), then work one strip at a time from bottom to top, add the horizontal strips, lifting every other vertical strip to place overtop the horizontal one to form a basket weaving pattern.Tuck in the excess dough then pinch with both hands to seal and create a decorative edge.Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 up to 40 minutes.If the crust starts getting too dark, you can remove the pie from the oven, shield the crust with tin foil (carefully cover the crust with tin foil) and return. To the oven.The crust should be golden brown and filling bubbly.
9-12
Metro
0
0
0
0
Crust:
2 1/2 cups (313 g) all-purpose flour
1/2 tablespoon granulated sugar
1/2 teaspoon sea salt
2 sticks of cold unsalted butter
7 tablespoons ice water
Filling :
6 cups sweet cherries, pitted (2 1/2 pounds)
2 tablespoons lemon juice
1/8 teaspoon salt
3/4 cup granulated sugar (if using sour cherries can increase to 1 cup)
5 tablespoons cornstarch
1/2 teaspoon cinnamon
1 tablespoon unsalted butter
1 teaspoon vanilla extract
To finish:
1 egg
1 tablespoon milk
1 tablespoon coarse sugar
Classic Cherry Pie
9-12
Desserts
0:45
Preparation
2:00
COOKING
2:45
TOTAL TIME
Ingredients
-
Crust:
-
2 1/2 cups
(313 g)all-purpose flour
-
1/2 tablespoon
granulated sugar
-
1/2 teaspoon
sea salt
-
2 sticks
of cold unsalted butter
-
7 tablespoons
ice water
-
Filling :
-
6 cups
sweet cherries, pitted (2 1/2 pounds)
-
2 tablespoons
lemon juice
-
1/8 teaspoon
salt
-
3/4 cup
granulated sugar (if using sour cherries can increase to 1 cup)
-
5 tablespoons
cornstarch
-
1/2 teaspoon
cinnamon
-
1 tablespoon
unsalted butter
-
1 teaspoon
vanilla extract
-
To finish:
-
1
egg
-
1 tablespoon
milk
-
1 tablespoon
coarse sugar
Preparation
Filling :
Cut about 1/3 of your pitted cherries in half.
In a pot, add your whole and half-pitted cherries, your lemon juice, sugar, and salt. Let simmer on medium heat for about 5 minutes until it starts to lightly bubble and mix carefully and avoid burning.
Add your cinnamon, cornstarch, and mix till the add-ins are evenly distributed and simmer on low heat for about 3-5 minutes. The mixture should thicken and coat the cherries. The cherries will soften. Taste and adjust to taste, you may want more acidity (lemon juice) or more sweetness (granulated sugar). Simmer for a minute or two longer if the mixture is still too thin or juicy.
Pull off the heat and add in your butter and vanilla, allow the butter to melt, and mix it in.
Place your cherry filling into a bowl to cool slightly before covering it with plastic wrap or placing it in a tupperware for more long-term storage (up to 3 days) and let cool completely in the fridge.
Crust :
In a bowl add flour, sugar, and salt and whisk together.
Add cubed cold unsalted butter and use a pastry cutter to put the butt into the flour into a coarse crumb form. Alternatively, you can place all ingredients in a food processor and pulse a few times.
Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
Add your ice water and mix with a wooden spoon until moist clumps form. If done in a food processor pulse just until moist clumps or small balls form.
Use your fingers to press the dough together to form a big dough ball. It should be dry and crumbly but still hold together. If you are having issues with it staying together add ice-cold water a tablespoon at a time. Do not add too much water you don't want sticky dough.
On a clean work surface, cut the dough in half and form each half into a disk. Cover the disks with plastic wrap and place them in the fridge for at least 1 hour before rolling them out. You can keep it in the fridge overnight and use it the next day if you want to prepare ahead.
When ready to use crusts, remove from the fridge and on a clean lightly floured surface and with a lightly floured rolling pin, roll out the dough until a very rough circle is rolled out. It should be about 13 inches wide. Place this into a clean 9-inch pie pan.
Roll out the second circle so it is about 12 inches wide and cut it into 10 strips of dough (5 horizontal, 5 vertical).
Construct :
Preheat your oven to 425 degrees.
Take your pie pan lined with your bottom crust, they will be hanging over and this is okay. Pour your prepared cherry pie filling into it and smoothen it out.
Crosshatch the strips of pie dough on top of the filling. Place 5 strips in one orientation (vertical), then work one strip at a time from bottom to top, add the horizontal strips, lifting every other vertical strip to place overtop the horizontal one to form a basket weaving pattern.
Tuck in the excess dough then pinch with both hands to seal and create a decorative edge.
Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 up to 40 minutes.
If the crust starts getting too dark, you can remove the pie from the oven, shield the crust with tin foil (carefully cover the crust with tin foil) and return. To the oven.
The crust should be golden brown and filling bubbly.
Source :
Metro
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
