Why I Won’t Eat Cherry Pie
Why I Won’t Eat Cherry Pie takes about 45 minutes from beginning to end. For 21 cents per serving, you get a hor d'oeuvre that serves 16. One portion of this dish contains about 0g of protein, 2g of fat, and a total of 41 calories. 73 people have tried and liked this recipe. It is brought to you by Amys Healthy Baking. A mixture of almond extract, baking powder, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is improvable. If you like this recipe, take a look at these similar recipes: Blackberry Lemon Chess Pie with Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition, U Won't Believe It Chicken & Broccoli Pie, and Cherry Pizza Crostata Dolce (Cherry Ricotta Pie) with Port Cherry Sauce.
Servings: 16
Ingredients:
½ tsp almond extract
¼ tsp baking powder
2 tbsp brown sugar
1 tbsp butter or margarine, chilled
2 c cherries, pitted and quartered (measure after slicing!)
¼ tsp cinnamon
1 tsp cornstarch
2 tbsp all-purpose flour
1 tsp granulated sugar
1 tbsp butter or margarine, melted and cooled
¼ c old-fashioned oats
1/8 tsp salt
¼ c unsweetened applesauce
Equipment:
baking pan
whisk
bowl
oven
frying pan
wire rack
Cooking instruction summary:
Preheat the oven to 350°, and lightly coat an 8”-square baking pan with nonstick cooking spray.To prepare the filling, combine the cherries, sugar, cornstarch, and almond extract in a large bowl, stirring well to evenly coat the cherries with the other ingredients. Set aside.To prepare the crust, whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl stir together the butter and applesauce. Mix in the brown sugar and almond extract. Pour in the flour mixture, mixing just until incorporated. Press into the bottom of the prepared pan. Evenly spread the cherry filling on top of the crust.To prepare the topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl. Cut in the butter using the back of a fork or two knives until the mixture resembles coarse crumbs. Sprinkle evenly over the top of the cherry filling. Bake at 350° for 33-36 minutes, or until the cherry filling is hot and the crust appears baked through. Set on a wire rack to cool to room temperature, and let the bars sit at room temperature for at least 1-2 hours before slicing into squares.
Step by step:
1. Preheat the oven to 350°, and lightly coat an 8”-square baking pan with nonstick cooking spray.To prepare the filling, combine the cherries, sugar, cornstarch, and almond extract in a large bowl, stirring well to evenly coat the cherries with the other ingredients. Set aside.To prepare the crust, whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl stir together the butter and applesauce.
2. Mix in the brown sugar and almond extract.
3. Pour in the flour mixture, mixing just until incorporated. Press into the bottom of the prepared pan. Evenly spread the cherry filling on top of the crust.To prepare the topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl.
4. Cut in the butter using the back of a fork or two knives until the mixture resembles coarse crumbs. Sprinkle evenly over the top of the cherry filling.
5. Bake at 350° for 33-36 minutes, or until the cherry filling is hot and the crust appears baked through. Set on a wire rack to cool to room temperature, and let the bars sit at room temperature for at least 1-2 hours before slicing into squares.
Nutrition Information:
covered percent of daily need
