Cherry Crumb Pie
Cherry Crumb Pie is so delightful. This vintage recipe comes from my Grandmother who had three huge cherry trees in her front yard. Instead of the traditional crust, this one has a crumb topping. The cherries are flavored with almond extract adding an extra punch. This is a wonderful dessert during the summer months when fresh cherries are in season. One bite and you won't be able to stop eating!
Equipment
- 1 10-inch deep dish pie plate
- 1 large mixing bowl
- 1 wooden spoon
- 1 cherry pitter or sharp knife to pit cherries
- 1 small mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 cookie sheet to put underneath pie to catch drips
- 1 Rolling Pin if making your own pie crust
Ingredients
- 5 cups fresh cherries pitted, halved and patted dry with paper towels
- 1 cup granulated sugar
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3 tbsp. unsalted butter
- 1 1/2 tsp. almond extract
- 1 pie crust recipe for a single-crust plain pastry
- 1/3 cup unsalted butter chilled
- 1/2 cup granulated sugar
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
Instructions
- Pit and halve cherries and place in a large mixing bowl.
- Pat dry with paper towels.
- Add 1 cup granulated sugar, ½ cup flour and almond extract to the cherries and stir to combine.
- This will allow a syrup to form.
- Set aside.
- Roll out pie crust and place in 10-inch deep dish pie plate.
- Place small dabs of the butter in the bottom of the crust.
- In a small mixing bowl, combine ½ cup granulated sugar, ¾ cup flour and chilled butter.
- Using a pastry blender, blend ingredients until coarse crumbs form.
- Once the crumb topping is ready, add the cherries to the crust and butter.
- Do your best to spread the sugar-syrup mixture from the cherries over the entire pie.
- Sprinkle with crumb topping.
- Bake at 300° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.
Notes
NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.
NOTE: While cooking fruit pies at lower temperatures takes a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.
NOTE: This basic recipe: 5 cups fruit, 1 cup granulated sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.
NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.
NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.
NOTE: My pie took two hours to cook because I was cooking two pies at the same time. Yours may cook more quickly. The key is to wait until the syrup thickens!
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 477kcalCarbohydrates: 77gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 89mgPotassium: 239mgFiber: 3gSugar: 49gVitamin A: 431IUVitamin C: 6mgCalcium: 22mgIron: 2mg
Tried this recipe?Let us know how it was!