Thursday, December 24, 2015

Cherry Crumb Pie

I would hate to lose this crumb topping recipe. Here is the entire recipe, though I use just canned cherries.  Credit: Dish 'n That

Cherry Crumb-Top Pie

For the bottom crust:
  • Use your favorite pastry recipe or click here for mine.
For the filling:
  1. 4 cups fresh pitted cherries
  2. 2 tablespoons quick-cooking tapioca, dissolved in a few tablespoons of cranberry or orange juice
  3. 3/4-1 cup of sugar, depending on how sweet the cherries are
  4. 1/2 teaspoon almond extract
  5. pinch of salt
  6. dash of cinnamon
For the crumb topping:
  1. 1/2 cup all-purpose flour
  2. 1/4 cup quick rolled oats
  3. dash of cinnamon
  4. 1/4 cup sugar
  5. 1/4 cup unsalted butter (or substitute Earth Balance), chilled
  • Mix the cherries in a large bowl with all the other ingredients; let set for about 14 minutes while you prepare the pastry and topping.
  • Roll out the bottom crust and lay it in a 9-inch pie plate. Crimp the edges.
  • For the crumb topping, mix the flour, oats, sugar and cinnamon. Cut in the butter and work the mixture with a pastry blender, or your fingers, until it resembles large coarse crumbs; set aside.
  • Pour the filling into the pastry-lined pie plate. Sprinkle the crumb mixture on top.
  • Cover the edges of the pastry with foil guards or make your own with aluminum foil. Put the pie plate on a large baking sheet to prevent if from bubbling over. Bake the pie in a preheated 450-degree oven for about 15 minutes. Lower the heat to 350 degrees and cook another 15 minutes; remove the foil covers; cook another 15 minutes or until bubbly and browned.
Let cool on a rack (or on a window sill with the window open and curtains flowing in the breeze; get the picture?!) before slicing and serve with a dollop of whipped cream or good vanilla ice cream.

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