CHERRY APPLE CRUMB PIE RECIPES
APPLE-CHERRY PIE | BETTER HOMES & GARDENS
Apple pie or cherry pie? No need to decide. This fruit pie recipe combines the best of both.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Number Of Ingredients 14
Steps:
- If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Meanwhile, in a mixing bowl stir together the 2 cups flour and the salt. Cut in shortening or lard until pieces are the size of small peas.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball.
- On a lightly floured surface, flatten each ball of dough with your hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.
- Roll out remaining pastry; cover with plastic wrap until needed.
- Stir together the 1 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and the nutmeg; set aside.
- In a large bowl combine cherries and apple slices. Add sugar mixture. Toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with margarine or butter. Adjust top crust. Seal and flute edge. If desired, cut decorative shapes from dough scraps. Brush the back sides of the shapes with milk and arrange on the top crust. Cut slits in the top crust. Brush top crust with milk. Combine the 1/2 teaspoon sugar and the dash cinnamon; sprinkle over crust. Cover edge with foil.
- Bake in a 375 degree F oven for 25 minutes (50 minutes if using frozen cherries). Remove foil. Bake for 20 to 25 minutes more or until the top is golden and filling is bubbly. Makes 8 servings.
Nutrition Facts : Calories 439 calories, CarbohydrateContent 61 g, FatContent 21 g, ProteinContent 4 g, SaturatedFatContent 5 g, SodiumContent 160 mg
CHERRY CRUMB PIE RECIPE - PILLSBURY.COM
Cherry pie gets a delicious upgrade with a buttery streusel topping. Plus, with only six ingredients in the recipe, including a frozen Pillsbury™ Pie Crust, this Cherry Crumb Pie recipe is simple enough to whip up on a whim and still please a crowd of pie-lovers. While a fresh-out-of-the-oven cherry pie with crumble topping is stunning and perfectly sweet on its own, you can also dish it up with a scoop of vanilla ice cream.
Provided by Pillsbury Kitchens
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360 , CarbohydrateContent 65 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 7 g, TransFatContent 0 g
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EASY CHERRY CRUMB PIE RECIPE - HOW TO MAKE CHERRY CRUMB PIE
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Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
- 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.
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CHERRY CRUMB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Guests won't believe how quickly you made this sweet-tart pie. It starts with convenient canned pie filling.—Andrea Chapman, Helena, Oklahoma
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Reviews 5
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Category Desserts
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