CHERRY CRUMBLE PIES
These little crumble pies just beg to covered in custard or dolloped with clotted cream. One just isn't enough
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
- Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
- Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.19 milligram of sodium
CHERRY CRUMB PIE
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
Categories Dessert
Time 2h45m
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, Carbohydrate 65 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 7 g, TransFat 0 g
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.
CHERRY PIE WITH CRUMB TOPPING RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 350 F. If your cherries are frozen, be sure to completely thaw and drain off most of the liquid. A little left behind is ok, but you want barely any.
- Add the cherries, sugar, cornstarch, and lemon juice to a medium saucepan. Cook over low heat, gently stirring, until the cornstarch and sugar dissolves, and the mixture is thick. Do not over-stir, or it will break up the cherries. Remove from the heat, stir in the vanilla and almond extracts and set aside.
- Roll out your pie crust until it is about 1-inch wider than your pie plate .
- Place the pie crust into the pie plate and crimp the edges.
- Gather your ingredients.
- Melt the butter.
- Stir the brown sugar, flour, vanilla extract, and cinnamon into the melted butter. Keep stirring until soft crumbs form.
- Pour the cherry pie filling into the prepared crust.
- Top with the crumb mixture, breaking up into pea sized balls as you sprinkle over the top.
- Bake until the crumb topping is browned and the filling is bubbling, 50 to 60 minutes. Check on the pie while it cooks and if the top becomes too brown, cover with aluminum foil for the remaining cooking time.
- Let cool for 15 minutes to allow the juices to gel together. Serve with vanilla ice cream or whipped cream. Enjoy!
Nutrition Facts : Calories 563 kcal, Carbohydrate 93 g, Cholesterol 23 mg, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, Sodium 257 mg, Sugar 55 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHERRY CRUMBLE
Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
- Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
- Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
CHERRY CRUNCH PIE
This recipe was given to me many years ago. I brought it to a company function once and it was requested for the next 15 years. Not your traditional "Pie", but a great mix of textures. Warning.... if you're on a diet, pass on this one.
Provided by Chef Vic 2
Categories Pie
Time 50m
Yield 1 pie, 16-24 serving(s)
Number Of Ingredients 7
Steps:
- Crust.
- In a bowl, combine flour,butter, and walnuts and mash into a 9x13 inch pan. Bake at 350 degs for 20 minutes or until lightly browned. Let cool completely.
- Filling.
- In a large bowl blend cream cheese, cool whip, and powdered sugar on high until smooth. Pour on top of crust and spread evenly.
- Topping.
- Spread both cans of pie filling evenly over the top and refrigerate for at least two hours before serving.
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
SOUR CHERRY CRUMBLE PIE
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.
Provided by Akeleie
Categories Pie
Time 2h10m
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, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 100.5, Carbohydrate 66.1, Fiber 2.7, Sugar 45.2, Protein 3.5
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