The term “as easy as pie” first coined in 19th century America refers not to the ease of making a pie, but rather to the ease of eating one. While there is no question about the ease of eating a delicious homemade cherry pie, many people avoid making one because they believe the task to be difficult. Not so! Today’s supermarkets are filled with high quality pre-made baking ingredients that make the job of putting together cherry pie as easy as one, two, three and four. Clear directions for each of the steps to make this simple, yet tasty, pie are provided below. For an even more special treat, top off the dessert with a giant scoop of vanilla ice cream! What could be easier or more delicious?
IngredientsBottom Crust: (9 inch) refrigerated pie crust in oven-safe aluminum pie pan
Pie Filling: 5 cups fresh California Bing cherries, pitted, 1 cup sugar, 1 Tablespoon tapioca flour
Crumb Topping: 1/2 cup regular rolled oats, 1/4 cup white sugar, 2 tablespoons all-purpose flour, 1 tablespoon butter – melted, ½ tsp ground cinnamon, ½ tsp salt
Vanilla ice cream (optional)
1. Preheat the oven to 400 degrees F.
2. Remove the refrigerated pie crust from its wrapper.
3. Pit the fresh California Bing cherries. You may wish to use a simple cherry pitting tool (available at most grocery stores) and wear an apron to protect your clothes from juice spatter.
4. Combine the pitted cherries in a bowl with sugar and tapioca flour. Mix well and spoon into the prepared pie crust.
5. Combine the crumb topping ingredients in a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling.
6. Place in the oven and bake at 400 degrees F for 15 minutes. Reduce temperature to 325 degrees F and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature.