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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
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