FROZEN CHERRY PIE
PREP:
10 MINUTES |
TOTAL COOK TIME:
30 MINUTES |
MAKES:
4–6 SERVINGS
APPROX. PRESSURE BUILD:
5 MINUTES |
PRESSURE COOK:
10 MINUTES |
BAKE/ROAST:
15 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1
In a large mixing bowl, stir together the cherries,
1
/
2
cup water, brown sugar, lemon juice, and
cornstarch. Pour into the Ninja® multi-purpose
pan* (or an 8-inch baking pan); set aside.
2
Roll a sheet of aluminum foil to create a ring about
6 inches in diameter; place ring in center of pot.
3
Pour remaining 1
1
/
2
cups water into pot. Cover
pan with aluminum foil and place it inside pot,
on top of foil circle.
4
Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 10 minutes. Select START/STOP to begin.
5
When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6
Remove foil cover from pan and top cherries with
the pie crust. Fold corners of the crust to ensure
it sits directly on top of the pan. Cut a slit in the
center of the crust to vent, then brush with egg
and sprinkle evenly with raw sugar.
7
Close crisping lid. Select BAKE/ROAST,
set temperature to 375°F, and set time to
15 minutes. Select START/STOP to begin.
8
When cooking is complete, allow pie to cool
completely before serving.
INGREDIENTS
1 bag (32 ounces) frozen cherries
2 cups water, divided
1
/
4
cup brown sugar
1 tablespoon lemon juice
1
/
4
cup cornstarch
1 refrigerated store-bought pie crust
1 egg, lightly beaten
2 tablespoons raw sugar
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