Related Recipes
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Have a question? Visit our
Help Center.For a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
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.
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!
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.