Sour Cherry Crumble Pie Food

CRUMB-TOPPED CHERRY PIE

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.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

CHERRY CRUMBLE

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.

SOUR-CHERRY STREUSEL PIE

Steps:

• Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
• For streusel:
• Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• For filling:
• Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel 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 10 minutes longer. Cool on rack.

SOUR CHERRY CRUMBLE

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.

SOUR CHERRY CRUMBLE

Steps:

• Preheat oven to 375°F.
• Spray an 8"x8" baking pan with nonstick baking spray; set pan aside.
• Using a large bowl, add cherries, granulated sugar, cinnamon, cardamom and corn starch; stir until well combined. Transfer mixture into greased pan.
• Using a medium bowl, add cubed butter, brown sugar, oats, flour and baking powder. Using a pastry cutter (or two table knives), cut the butter into the mixture until the size of small peas. Sprinkle mixture over cherries.
• Bake for 50-55 minutes, or until topping is golden brown. Let rest for 20-25 minutes before serving.

SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING

Steps:

• Preheat the oven to 425°F.
• On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
• In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
• Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
• Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
• Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
• Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
• Let cool slightly before serving with vanilla ice cream.

SOUR-CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
• In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.

CHERRY CRUMB PIE

Steps:

• Stir the flour, sugar and salt together in a large bowl. Grate or shred the cold butter over the flour mixture, stopping occasionally to toss butter with flour mixture. When the whole stick of butter has been added, stir mixture with a fork or use your fingers to make the mixture evenly coarse.
• Add water 1 tablespoon at a time and stir with a heavy duty scraper until dough comes together. Shape into ball. Wrap in plastic and keep chilled until ready to use or use immediately.
• Filling: Separate syrup from cherries and measure out 3/4 cup of the syrup.
• In a large saucepan, stir together sugar and cornstarch. Whisk in the cherry syrup, then set over medium heat. Whisk the mixture until it thickens and becomes translucent. Remove from heat and stir in butter, lemon juice and extract, then stir in the drained cherries.
• Pie Assembly: Preheat the oven to 400 degrees F. and put a heavy rimmed baking sheet in the oven. You'll be baking the pie on the hot, preheated cookie sheet (which is supposed to help keep the crust crisp).
• On a lightly floured surface, roll dough into a 12 inch circle. Transfer to a 9 inch round pie tin and crimp edges. Pour filling in the center of the pie.
• Topping: Combine the flour, oats, sugar, salt and cinnamon in the bowl you used for your pie crust. Add butter and stir until crumbly, then sprinkle over pie filling.
• Set the pie on the hot baking sheet and put it in the oven.
• Reduce the heat to 375 degrees F. and bake for 40 minutes. Check after 30 minutes to make sure your crumb topping isn't browning too quickly. If it is, lay a sheet of foil over it.
• Let the pie cool before serving.

SOUR CHERRY CRUMBLE PIE

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.

THE BEST TART CHERRY PIE YOU'LL EVER EAT

Steps:

• Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
• To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
• Preheat your oven to 350 degrees F.
• While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
• Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
• Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn't burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
• Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!

CHERRY CRUMB PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.

SOUR CHERRY CRISP

Steps:

• Make filling and place in an oven proof casserole dish
• Sprinkle topping over pie filling particularly around edges
• Bake at 350F for 45 minutes to one hour
• Serve with vanilla ice cream while still warm

SOUR CHERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan, line it with parchment, leaving an overhang, and butter the parchment.
• Make the crust. In a large bowl, stir together the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon. Add the butter and blend it in with a pastry cutter or your fingers until it is pretty well combined and forms clumps.
• Reserve 1 ½ cups of the crust mixture. Pour the rest of it in the prepared pan and press it in firmly with your hands, covering the entire bottom of the pan. Bake until golden brown, about 15 minutes. Cool while you prepare the filling.
• Make the filling. In a medium bowl, stir together the sugar, cinnamon, flour, cherries, and butter. Spoon onto the crust. If the mixture is very juicy, do not put all the juice on the crust or it will become soggy. Sprinkle with the reserved crust mixture. Bake for about 40 minutes, rotating halfway through, until the filling is bubbling and the topping golden brown. Cool completely before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 15 minutes.

SUMMERTIME SOUR CHERRY CRISP

Steps:

• Preheat the oven to 375
• Combine the cherries, sugar, and flour into a bowl. Mix well.
• Transfer the berries to a baking dish
• in another bowl, combine the flour, oats, and brown sugar. Mix well.
• Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
• Sprinkle this topping over the cherries and bake for 30 - 40 minutes, or until the sides are bubbly and the topping is golden brown.

SOUR-CHERRY CRUMBLE BARS

Steps:

• Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
• Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.

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.