Crumb Top Cherry Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe

You can see more about this pie at: http://canadianbakertoo.blogspot.com

We bought a pail of cherries because

my son (Dan) wanted to make cherry jam. But, the renovations have been keeping him busy so he has of yet not made the jam. He did decide to make a pie. He wanted it to have a crumb top; so I went looking for one he could use. I just found a few older cookbooks which I posted about already and found a crumb topping for him. He found the recipe on Martha Stewart's page.


Ingredients You'll Need

4 cups Sour Cherries
1 cup Sugar
1/4 cup Corn Starch
1 tsp. Cinnamon
Pie Crust
2 1/2 cups unbleached flour
1 tsp. coarse salt
1 tsp. sugar
1 cup chilled cut up butter
1/4 to 1/2 cup cold water
Crumb Topping
1/4 cup butter
1/4 cup unbleached flour
3/4 cup brown sugar
1-2 tsp. cinnamon


Directions

Prepare pie crust: Put flour, salt, sugar in bowl. Add butter and use pastry blender to blend mixture until it resembles coarse meal. Add water a little at a time until mixture comes together. Divide dough in half and make into a discs. Wrap in plastic wrap and chill in frig for 1 hour.


Pie Filling: Combine Cherries, sugar, corn starch and cinnamon in bowl. Set aside.


Crumb Topping: Crumble chilled butter, flour, sugar and cinnamon together. Set aside.


On a slightly floured surface, roll one disk of dough into a 12" round about 1/8" thick. Line your pie shell with dough. Pour in Cherry filling. Then add Crumb topping.


Bake Pie 350 F for 20 minutes then turned down oven to 320 F for 25 to 30 minutes. We have a very hot oven, this is why a lower temp. Cool. Serve with whipped cream or vanilla ice cream.


Questions, Comments & Reviews


Hi lucashess. If you add a bit of cornstarch you should not have to drain them.

Our cherry season is past but I have some canned sour cherries. I assume I can use those if I drain them? Lucas


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