FRESH CHERRY CRUMB PIE RECIPES
CRUMB-TOPPED CHERRY PIE RECIPE: HOW TO MAKE IT
“This pie was my dad’s favorite and one my mom made frequently for Sunday dinner,” recalls Sandy Jenkins from Elkhorn, Wisconsin. “We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie’s great topping.”
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 614 calories, FatContent 31g fat (12g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 82g carbohydrate (56g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
SOUR CHERRY CRUMBLE PIE RECIPE - FOOD.COM
This is an amazing sour cherry pie that I bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with Bing cherries if you add 1 tablespoon of fresh lemon to the filling.
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 40 minutes
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
- For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
- For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.
Nutrition Facts : Calories 355.7, FatContent 9.9, SaturatedFatContent 6, CholesterolContent 24.4, SodiumContent 100.5, CarbohydrateContent 66.1, FiberContent 2.7, SugarContent 45.2, ProteinContent 3.5
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