Cherry Crumble pie
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We had such a nice surprise a few weeks back. We have a cherry tree in our front yard that has been here ever since we bought the house several years ago, but it never really produced much fruit. Maybe a few at the very top for the squirrels to eat. But this year was a different story. Tons of cherries and within reach! So Jeff and I spent an afternoon picking cherries in our front yard. We ended up with about five pounds of cherries! We pitted and froze about half, and the other half I made into a pie which came out incredibly good! The recipe below is for a full-size pie that I made a few weeks ago, but you can make four mini-pies instead which is what I did this week. One thing I noted below in the recipe is to bake the pie in the lower third of the oven. Rather than pre-bake your pie shell to avoid “soggy bottom” you can refrigerate the rolled out pie dough in the pie pan prior to baking, add your filling and bake on the lower rack and it will brown the bottom. That is if your oven heats from the bottom up. I had read about this somewhere and tried it and it worked really well! Recipe below, enjoy!
Cherry Crumble pie
Crumble:
2/3 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon Cardamom
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled
Sour cherry filling:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed
1 Pie Dough, recipe here
Prepare your pie crust in advance so it’s well chilled. Roll out your pie dough, place in pie dish, cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375°.
Prepare the cherry filling by mixing sugar, cornstarch and salt together in a medium bowl, then toss in the cherries until well coated.
In another medium bowl whisk together the oats, flour, brown sugar, spices and salt. Pour the cooled melted butter over the flour mixture and stir to combine well (sometimes it’s easier to do this with your hands).
When the pie crust is good and chilled, pour in the cherry filling mixture, then top with the crumble mixture. Place the pie on a baking sheet and bake for 50-60 minutes on the bottom third of your oven (this helps the bottom crust to cook better). About 45 minutes for the mini-pies. Remove from oven and cool before serving.
Recipe adapted from Smitten Kitchen
