CRUMB-TOPPED CHERRY PIE
"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
Time 1h
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, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY CRUMBLE
This dessert is great served warm with vanilla ice cream.
Provided by Debbie Rowe
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
- Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
- Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g
CHERRY CREAM CHEESE PIE
Cherry Cream Cheese Pie is a delightfully easy no-bake pie that is perfect year round for any occasion.
Provided by Lucy Brewer
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
- Pour into crust and chill at least 4 hours, longer if you can.
- Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)
Nutrition Facts : ServingSize 10 servings, Calories 347 kcal, Carbohydrate 52 g, Protein 5 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 244 mg, Sugar 26 g
CHERRY-CREAM CRUMBLE PIE
I created this yummy recipe for a cherry pie contest at the San Diego County Fair when i was first married in 1984. It won the blue ribbon. I love entering contests and am a six-time Pillsbury Bake-Off finalist. -Marian Hollingsworth, La Mesa, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes., For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent overbrowning. , Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 463 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 188mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CHERRY CRUMBLE
Provided by Daniel Humm
Categories Dessert Bake Fourth of July Ricotta Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10 by 7-inch crumble, to serve 8
Number Of Ingredients 21
Steps:
- Almond Crumble
- Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
- Cherry Filling
- Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
- Whipped Ricotta
- In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
CHERRY-CREAM CRUMBLE PIE
Haven't tried this out yet. It looks so yummy! I may give it a try this weekend when I go over for lunch with friends
Provided by mj Sergent
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, comine the sugar, flour, cherries, sour cream, egg and extract; stir well.
- Spoon into the pastry shell.
- Bake at 400 for 20 minutes.
- For topping, combine the oats, flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs.
- Stir in pecans.
- Sprinkle over filling.
- Cover edges of crust to prevent overbrowning.
- Bake for 25-30 minutes or until topping is lightly browned.
- Cool on a wire rack for 1 hour.
- Store in the refrigerator.
Nutrition Facts : Calories 453, Fat 25.3, SaturatedFat 10, Cholesterol 54.3, Sodium 193.2, Carbohydrate 53, Fiber 3.4, Sugar 30, Protein 6.2
CHERRY CRUMB PIE
Easy cherry crumb pie made with frozen or fresh cherries! This is the best cherry crumb pie recipe with a delicious streusel topping for cherry pie deliciousness!
Provided by Chenée Lewis
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place a baking sheet lined with foil in the oven while it preheats.
- Place pie crust in pie pan and flute edges. Set in refrigerator to chill.
Nutrition Facts : ServingSize 1 slice, Calories 333 kcal, Carbohydrate 52 g, Protein 2 g, Fat 13.5 g, SaturatedFat 6.5 g, Cholesterol 24 mg, Sodium 151 mg, Fiber 2 g, Sugar 34 g
CHERRY RHUBARB PIE WITH CRUMBLE TOPPING
Sweet cherries and tart rhubarb combine in an incredible pie with a sweet and crunchy crumble topping. Top with whipped cream or a scoop of ice cream for the perfect summer dessert!
Categories Pie
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Place the refrigerated pie crust in a pie pan and crimp the edges if desired. Set aside.
- In a medium saucepan combine the sugar, rhubarb, and cherries. Cook over medium high heat for 5-10 minutes or until the sugar has dissolved and the rhubarb begins to soften.
- In a small bowl combine the lemon juice and cornstarch. Add it to the pan with the cherries and mix until combined and cook for 1 additional minute.
- Remove from heat and cool 10-15 minutes.
- Pour the filling into the prepared pie crust.
- In a small bowl combine the ingredients for the crumble using your fingers to cut the butter into the dry ingredients. Sprinkle over top of the cherry rhubarb mixer.
- Bake at 400 degrees for 15 minutes then lower the temperature to 350 degrees and continue baking for 30 minutes.
- Remove from oven and cool completely.
Nutrition Facts : Calories 305 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 301 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHERRY CRUMB PIE
Steps:
- 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.
More about "cherry cream crumble pie food"
DARK-CHERRY CRUMBLE PIE RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 5 hrs 50 minsCategory Pies
- Preheat oven to 350°F. Stir together cherries, granulated sugar, and lemon juice in a large saucepan. Cook over medium-high, stirring often, until cherries soften and release liquid, about 15 minutes. Pour mixture into a colander set over a bowl; let drain 20 minutes.
- Transfer drained cherries to a large bowl; reserve strained juice for another use. Stir in amaretto, almond extract, and salt. Sprinkle cornmeal in an even layer over bottom of frozen pie shell; pour cherry mixture evenly into prepared pie shell. Bake in preheated oven until crust is light golden brown, about 35 minutes.
- While pie bakes, stir together oats, flour, and brown sugar in a bowl. Add butter; using your hands, incorporate butter until mixture resembles small peas.
- Remove pie from oven; sprinkle with oat mixture. Return to oven; bake at 350°F until topping and crust are golden brown, about 20 minutes. Transfer to a wire rack to cool completely, at least 4 hours or up to overnight.
CHERRY CRUMBLE PIE - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (2)Total Time 2 hrs 25 minsCategory DessertCalories 513 per serving
- Blend flour, sugar, and salt in food processor for 5 seconds. Add butter and shortening and pulse processor on and off until mixture resembles coarse meal. Add 2 tablespoons ice water and yolk to dough and process on and off until a moist clump forms, adding more ice water teaspoonfuls at a time if dough is dry. Form dough into ball and then flatten into disk. Wrap dough and plastic and chill at least 1 hour and up to 24 hours.
- Toss fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca; let stand for 15 minutes.
- In large bowl mix together oats, flour, sugar, cinnamon, and salt. Add butter and use hands and fingertips to mix mixture until moist clumps form; cover and chill until ready to use.
- Move oven rack to middle position and preheat to 425 degrees F. Lightly flour countertop and roll out dough into 13-14-inch round. Transfer dough to a 9-inch deep-dish glass pie plate. Trim dough overhang to ¾ inch. Fold dough over and crimp edges decoratively. Spread filling into dough and smooth into even layer. Scatter butter pieces over filling. Sprinkle topping over filling evenly.
CHERRY CREAM CRUMBLE PIE (OH MY) | TASTY KITCHEN: A …
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CHERRY CRUMB PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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EASY CHERRY CRUMB PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 1 hrServings 8
EASY CHERRY DESSERT WITH SOUR CREAM - THE SPRUCE EATS
From thespruceeats.com
4/5 (26)Total Time 1 hr 15 minsCategory DessertCalories 670 per serving
CHERRY CRUMBLE PIE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
5/5 (2)Total Time 1 hr 35 minsCategory DessertCalories 393 per serving
- Place flour, sugar, and salt in the bowl of a food processor. Process for a few seconds to combine. Add the chilled butter and pulse 6-8 times, until the largest butter pieces are the size of small peas. Add 4 tablespoons of water and process until the dough just comes together. (Alternatively, you can make the dough by hand in a large bowl with a pastry blender or two forks to cut in the butter.)
- In a medium bowl, stir together the oats, flour, brown sugar, and salt. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form.
- Stir the cherry filling to make sure it is well combined. Use a slotted spoon to spoon the cherry filling into the pie crust, leaving any extra liquid in the bowl to discard. (If you add all of the juices that the cherries have released the pie will be too liquidy.) Sprinkle the crumble topping over the cherries.
CHERRY CRUMBLE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
Ratings 44Calories 521 per servingCategory Dessert
CHERRY-BERRY CRUMBLE RECIPE - FOOD NETWORK
From foodnetwork.com
Servings 6Category DessertAuthor Eagle Affiliates Inc.Difficulty 10 min
- COOK and stir cherry pie filling and raspberries in medium-sized saucepan until heated through. Stir in sweetened condensed milk; cook and stir 1 additional minute. SPOON into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. VARIATIONS PEACH BERRY CRUMBLE: SUBSTITUTE peach pie filling for cherry pie filling. CHERRY-RHUBARB CRUMBLE: SUBSTITUTE fresh or frozen sliced rhubarb for raspberries. Cook and stir pie filling and rhubarb in medium-sized saucepan until bubbly. Cook and stir an additional 5 minutes. Proceed as above.
- Calories 580,Total Fat Grams14.8,Calories From Fat 133,Saturated Fat Grams 6.1,Saturated Fat Grams Pct DailyValue 31,CholesterolMilligrams 23,SodiumMilligrams 119,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 331,Potassium Milligrams Pct Daily Value 9,Total Carbohydrates Grams 69.6,Total Carbohydrates Grams Pct Daily Value 22,Dietary Fiber Grams 6.6,Dietary Fiber Grams Pct Daily Value 26,Sugars Grams 55,Protein Grams 8,Protein Grams Pct Daily Value 16,Vitamin A Pct Daily Value 5,Calcium Pct Daily Value 6,Thiamin Pct Daily Value 26,Niacin Pct Daily Value 15,Vitamin C Pct Daily Value 24,Folate Pct Daily Value 23,Magnesium Pct Daily Value 25,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."
CHERRY CRUMB PIE RECIPE - BAKING LIKE A CHEF
From bakinglikeachef.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory Pies And TartsCalories 458 per serving
- combine cold unsalted butter cut into small cubes, brown sugar, all-purpose, and almond flour in a medium bowl. Mix with a fork or your hands until crumbly. Refrigerate until needed.
- in a saucepan, bring the pitted cherries, orange juice, sugar, and orange zest to a boil. Add cornstarch and cook for 1 to 2 minutes over low to medium, constantly stirring. Let cool.
- preheat the oven to 355 degrees F/180 degrees C. Thaw puff pastry and roll it out between two parchment paper sheets. Line a fluted tart pan with pastry dough, trim edges. Sprinkle with almond flour. Using a slotted spoon, spoon the cherry filling into the pie crust, leaving an extra fruit liquid in the bowl. Sprinkle the crumble topping over cherries. Bake for 45 minutes until golden brown. Let cool completely (for at least 2 hours) and sprinkle with icing (powdered) sugar.
CHERRY PIE SOUR CREAM CRUMB BARS - THE RECIPE CRITIC
From therecipecritic.com
Reviews 8Category Dessert, SnackCuisine AmericanTotal Time 40 mins
- Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
- In a food processor add the pecans and pulse until coarse crumbs. Make the crust by whisking together in a medium bowl the flour, brown sugar, pecan crumbs, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
- Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
- For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
CHERRY CRUMBLE PIE - TUTTI DOLCI
From tutti-dolci.com
Reviews 15Estimated Reading Time 2 minsServings 10
- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Whisk together sugar, arrowroot starch, and salt in a large bowl. Add cherries, thyme, vanilla, and almond extract to sugar mixture and toss together until combined.
THE BEST CHERRY CRUMB PIE RECIPE - A MIND "FULL" MOM
From amindfullmom.com
5/5 (9)Total Time 4 hrs 45 minsCategory DessertCalories 273 per serving
- Roll the pie crust out into a 12-inch circle and place it into a 9-inch pie pan or tart pan. Crimp edges or cut off excess pie crust to fit pie tart pan. Place the pie crust into the refrigerator for at least 1 hour before assembling the pie.
- While the pie crust is chilling prepare the cherries by washing, drying, and pitting. Slice in half or leave whole.
- For the crumble topping, mix together the flour, sugar, and butter until crumbly, using your fingers or 2 forks.
THE EASIEST CHERRY CRUMB PIE - WHERE IS MY SPOON
From whereismyspoon.co
4.5/5 (4)Calories 339 per servingCategory Pies And Cheesecakes
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Mix the butter, sugar, and vanilla extract until light and fluffy. Mix together the flour and the salt, add them to the butter mixture, mix with a spoon first and then with your hands to form the crumbs.
- You can use a food processor as well: mix the butter, sugar, and vanilla until light and fluffy, add the dry ingredients and pulse a few times until the dough turns into crumbs.
- Press ¾ of the crumb dough in the pie dish (of about 23 cm/ 9 inches diameter), pressing up the sides of the dish as well. Bake for 20-25 minutes until lightly golden.
- While the crumb crust is in the oven, pit and halve the cherries. Mix them with sugar and vanilla extract.
CREAM CHEESE CHERRY PIE CRUMB BARS - BROWN EYED BAKER
From browneyedbaker.com
3.8/5 (118)Total Time 1 hr 5 minsCategory DessertCalories 430 per serving
- Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.
- Make the Filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.
- Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze.
EASY AND DELICIOUS CHERRY CRUMBLE RECIPE - MINNEOPA ORCHARDS
From minnetonkaorchards.com
5/5 (1)Total Time 1 hr 30 minsServings 4
- Cook over low heat, stirring frequently, for 20 minutes or until the syrup reaches a thick consistency that coats the spoon.
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