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:

Quickview
41k Calories
0.47g Protein
1g Total Fat
6g Carbs
0% Health Score
Limit These
Calories
41k
2%

Fat
1g
2%

  Saturated Fat
0.62g
4%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
1mg
1%

Sodium
33mg
1%

Get Enough Of These
Protein
0.47g
1%

Manganese
0.07mg
4%

Fiber
0.58g
2%

Potassium
57mg
2%

Phosphorus
15mg
2%

Vitamin C
1mg
2%

Vitamin A
65IU
1%

Vitamin B1
0.02mg
1%

Magnesium
4mg
1%

Iron
0.19mg
1%

Selenium
0.73µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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