We’re at the beginning of the season now, but the California harvest will be over at the end of June—just about six weeks. An editor with more foresight would have contacted one of his friends who enjoys baking, interviewed that home chef and maybe get an old family recipe for a dish using fresh cherries. But since that didn’t happen . . . we went to the website of the California Cherry Board calcherry.org  Surely, they would have a recipe or two, went our thinking. It turns out that they had several. We selected a recipe for the classic cherry pie. We haven’t tested it, but it looked right and, really, wouldn’t you think these people would showcase a cherry pie recipe that would do them proud?

We reprint it for you verbatim and hope that your results will be delicious.

 

As-Easy-As “Bing” Cherry Pie

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? Feel free to spread the wealth by downloading and sharing these amazing health facts – that’s what they’re here for!

 

Ingredients

Bottom Crust:

1 (9 inch) refrigerated pie crust

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)

 

Instructions

Preheat oven to 400 degrees.

• Step 1: Crust.  A wide selection of pre-made pie crusts is available in the refrigerator or frozen section of your local grocery store.  Most will come in an oven-safe aluminum pie pan.  (Note:  It is a good idea to place the pan on a cookie sheet for stability while assembling and then place in the oven.)
• Step 2: Pit Cherries.  Fresh Bing cherries must be pitted for this recipe.  And, since you’ll need 5 cups, this step is the most time-consuming in the process.  However, a simple cherry pitting device, which can be purchased at your grocery store, will make the task go more quickly. Make sure to wear an apron in case you splatter juice.
• Step 3: Filling.  Combine the pitted cherries in a bowl with sugar and tapioca flour.  Mix well and spoon into the prepared pie crust.
• Step 4. Topping.   Technically, a pie with a crumb topping is called a crisp, or crumble. But those who eat this dish will love it so much they won’t care what it’s called!!  Simply combine the remaining ingredients – oats, sugar, flour, softened butter, cinnamon and salt – into a small bowl and mix until evenly distributed and crumbly.  Sprinkle over the top of the filling.  Place in the oven and bake at 400◦ F for 15 minutes. Reduce temperature to 325◦ F and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature.  Optional: Top each slice with a scoop of vanilla ice cream.

Serves 8.

Nutritional Information: (per slice, not including vanilla ice cream) Calories-337.43; protein-3.33 grams; carbohydrates.-62.81 grams; fat-9.32 grams; saturated fat-2.83 gram; mono-saturated fat-3.38 grams; polyunsaturated fat-2.47 grams; cholesterol-7.77 mgs; sodium-248.66 mgs; fiber-3.04 grams; sugar-43.61 grams; percent calories from fat – 24%.