Cherry Crumb Pie Recipes

CHERRY CRUMB PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.

CHERRY CRUMB PIE

Steps:

• Heat oven to 425°F; place cookie sheet in oven to preheat.
• In medium bowl, stir together pie filling and cornstarch. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling.
• Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.

CRUMB-TOPPED CHERRY PIE

Steps:

• In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.

CHERRY CRUMB PIE

Steps:

• Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute.
• Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day.
• Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day.
• Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
• Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it's getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.

CHERRY CRUMBLE PIE WITH FROZEN CHERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, brown sugar, sugar, cinnamon, allspice, ginger, cloves, salt, and nutmeg for crumble topping in a food processor; process until thoroughly mixed, about 30 seconds. Add butter through the chute and process, scraping the sides as needed, until thoroughly mixed and mixture looks like wet sand.
• Transfer to a large bowl and stir in oats until thoroughly combined.
• Arrange frozen cherries in the pie crust in an even layer. Spread pie filling over top, then sprinkle with crumble topping. Place pie on a sheet pan.
• Bake in the preheated oven for 1 hour. Remove from the oven and let cool for 2 to 3 hours before serving.

CHERRY CRUMBLE PIE

Steps:

• for crust:
• Blend flour, sugar and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Beat 2 tablespoons ice water and yolk in bowl to blend. Add to dough. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 30 minutes and up to 1 day.
• for filling:
• Mix cherries and juices, sugar, tapioca, kirsch and salt in bowl. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.
• for topping:
• Blend oats, flour, sugar, almonds, cinnamon and salt in large bowl. Add butter. Rub in with fingertips, pressing mixture together until moist clumps form; chill until ready to use.
• Preheat oven to 425°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 3/4 inch; fold under. Crimp edge decoratively. Spoon filling into dough-lined dish. Sprinkle with topping. Bake pie 30 minutes. Reduce temperature to 400°F. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer. Cool at least 30 minutes. Serve warm or at room temperature.