This dish contains the following allergens: Wheat, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
2 cans (20 ounces each)
cherry pie filling
1
large egg
1 tablespoon
water
1 tablespoon
coarse sugar
Utensils
Small Bowl
Measuring Cups
Step 1
Preheat oven to 400°F. Roll out both pie doughs into 10”x15” rectangles. Place one rectangle into the Ninja™ Foodi™ NeverStick™ Premium 9”x 13” Cake Pan.
Step 2
Set one pie crust dough in the bottom of the cake pan. Allow any excess to overhang, no trimming is needed. Then, pour the cherry filling in the pan.
Step 3
Place over the cherry filling, or create a lattice weave if desired. Pinch edges of top and bottom crust together to seal.
Step 4
In a small bowl, add the egg and water and whisk to combine. Brush the egg mixture over the pie dough, then sprinkle the dough with sugar.
Step 5
Transfer pie to the oven and bake for 30 to 35 minutes, or until crust is golden brown and cherry filling is bubbling.
Step 6
When cooking is complete, carefully remove pie from oven and allow to cool for 20 to 30 minutes. Serve warm.
Preheat oven to 400°F. Roll out both pie doughs into 10”x15” rectangles. Place one rectangle into the Ninja™ Foodi™ NeverStick™ Premium 9”x 13” Cake Pan.
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
2 cans (20 ounces each)
cherry pie filling
1
large egg
1 tablespoon
water
1 tablespoon
coarse sugar
Step 2 of 6
Set one pie crust dough in the bottom of the cake pan. Allow any excess to overhang, no trimming is needed. Then, pour the cherry filling in the pan.
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
2 cans (20 ounces each)
cherry pie filling
1
large egg
1 tablespoon
water
1 tablespoon
coarse sugar
Step 3 of 6
Place over the cherry filling, or create a lattice weave if desired. Pinch edges of top and bottom crust together to seal.
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
2 cans (20 ounces each)
cherry pie filling
1
large egg
1 tablespoon
water
1 tablespoon
coarse sugar
Step 4 of 6
In a small bowl, add the egg and water and whisk to combine. Brush the egg mixture over the pie dough, then sprinkle the dough with sugar.
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
2 cans (20 ounces each)
cherry pie filling
1
large egg
1 tablespoon
water
1 tablespoon
coarse sugar
Step 5 of 6
Transfer pie to the oven and bake for 30 to 35 minutes, or until crust is golden brown and cherry filling is bubbling.
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
2 cans (20 ounces each)
cherry pie filling
1
large egg
1 tablespoon
water
1 tablespoon
coarse sugar
Step 6 of 6
When cooking is complete, carefully remove pie from oven and allow to cool for 20 to 30 minutes. Serve warm.
28g
pie crust dough, softened per box directions
55g
cherry pie filling
1
large egg
1
water
1 t
coarse sugar
1 box (14 ounces, 2 conut)
pie crust dough, softened per box directions
