Circulaire actuelle Tigre Géant - Valable à partir du 01.11 au 07.11 - Page n° 22

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roll pie flour dough cherry pie oven bowl fruit butter unsalted butter sugar water crust pumpkin cherry

or ?I SINCE 1882 Easy Cherry Pie Recipe! AM D.SMITH 1. Mix 24 cups (625 ml) 6. Remove plastic and roll out GARE | PUMPKIN all-purpose flour, 1 tsp (5 ml) on floured surface. = _—— QUE granulated sugar, 1 tsp (5 ml) T. Preheat oven to 425°F (220°C). à salt in a large bowl. 8. Line one crust in 9" dish. 2. Cut in 1 cup (250 ml) cold, cubed, 9. Turn 1 can of E.D.SMITH Fruit Pie unsalted butter with a fork Filling into dish. Cover with top until it resembles coarse crumbs. crust, flute edges. Prick top. 4 PIE FUN are sa M = cut NC rare 3. Add in cup (125 ml) ice water, 10. Bake 10 min. at 425°F (220°C). ——_— a bit at a time, and mix until a ball Reduce oven to 375°F (190°C). EAU LE € 0. Smith piefilling can be formed. Bake 40-50 min. or until golden. Ro DE 4. Divide dough, form into discs, Cool 1 hr. Serve. — PP wrap in plastic and refrigerate 30 min. (up to 2 days). For how to make a lattice crust, 5. Remove dough from refrigerator visit edsmith.com # and let rest 20 min. 5 €0-SMTHE bd Triple FI MORE FT SOLS CONS TA OR A EC (AE PURE PUMPKIN Ur > x E.D. Smith Triple Fruits spread 4 {1 Reg. 4.99, assort., 375-500 ml, #370359 370372/614916/376367/376374/69T474 E.D. Smith Æ a | pure pumpkin | — Reg. 6.47, 796 ml = “4 @ E : _#220402/825084 RPM Visit edsmith.com for more recipe ideas! F4_ GRO. EDSMITH. ENG. ONT_ATL WEST_05