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Cherry Pie

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Slice g Total Servings:

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides  g
%
Saturated / Saturé
  g
%
+ Trans / Trans
0g
Cholesterol / Cholestérol
  mg
%
Sodium / Sodium
   mg
%
Carbohydrate / Glucides
  g
 %
Fibre / Fibres
 g
%
Sugars / Sucres
 g
Protein / Protéines
 g

%
Vitamin A / Vitamine A
%
Vitamin C / Vitamine C
%
Calcium / Calcium
%
Iron / Fer
%
Niacin / Niacine
%
Thiamine / Thiamine
%
Riboflavin / Riboflavine
%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per   Slice    g Total Servings:

Amount Per Serving
Calories

Calories from Fat

% Daily Value *
Total Fat
  g
%
Saturated Fat
 g
%
+ Trans
0g
Cholesterol
  mg
%
Sodium
   mg
%
Total Carbohydrates
  g
%
Fiber
 g
%
Sugars
  g
Protein
 g

Vitamin A  % • Vitamin C   %
Calcium  % • Iron  %
Thiamine  % • Riboflavin  %
Niacin  % • Folate  %
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

60 mins

Total time

140 mins

Ingredients

1 package Kinnikinnick Pie Crusts (390 g)

4 cups pitted cherries - fresh or frozen (600 g)

⅓ cup granulated sugar (70 g)

2 tbsp cornstarch (20 g)

½ tsp cinnamon (1 g)

1 tsp lemon juice (4 g)

2 tbsp water (20 g)

Optional: 2 tbsp granulated sugar - for top of pie (30 g) 


gluten-free cherry pie

Directions

Filling

  1. In a small bowl, combine ⅓ cup granulated sugar, cornstarch and cinnamon. Set aside.
  2. In a medium pot, cook down cherries over medium heat until juices begin to seep out (approx. 7 - 10 minutes).
  3. Add cornstarch mixture to cherries and stir until combined. Reduce heat to medium-low and continually stir until mixture comes to a boil.
  4. Add lemon juice and reduce heat to low. Continue cooking for 5 minutes.
  5. Remove from heat and cool mixture in the refrigerator for 1 hour.
gluten-free cherry pie

Pie Crust

  1. To thaw pie crust for top - remove from freezer and invert one crust on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Roll out thawed pie crust slightly on parchment paper.
  2. To thaw pie crust for base - remove from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
Cherry Pie

Assembly

  1. Preheat oven to 375°F (190°C).
  2. Fill Kinnikinnick Pie Crust base with cooled cherry filling.
  3. Moisten edges of filled pie with water.
  4. Top filled pie with slightly rolled out Kinnikinnick Pie Crust. Flute edges by pressing both top and bottom layers of pie crusts together.
  5. Vent top of pie crust with 3 slits or a design in center.
  6. Using a pastry brush, moisten top crust with water.
  7. Sprinkle with 2 tablespoons granulated sugar.
  8. Place filled pie on a baking tray.
  9. Bake in preheated oven for 45 minutes. Remove from oven and let cool for 30 minutes at room temperature.
  10. Finish cooling in the refrigerator to allow filling to set (2 - 4 hours).

Yields 1 pie



 

Tips & Variations

  • For an alternative pie crust, try our Flakey Pie Crust recipe using Kinnikinnick All Purpose Flour Blend.
  • We used sour cherries in our cherry pie.

 


Stock up your pantry

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

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Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

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All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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