Cherry Crumble Pie
from kristineskitchenblog.comThis Cherry Crumble Pie has a sweet cherry filling and a buttery crumble topping. It's one of the best ways to enjoy fresh cherries!
Servings: 10 servings
Calories: 393kcal
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- 4 tablespoons ice-cold water
For the Cherry Filling:
- 6 cups sweet cherries pitted and halved
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cut into cubes and chilled
Instructions
Make the Crust:
- 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.)
- Transfer dough to a lightly floured work surface and shape into a round disk. Roll out the dough to a 12-inch round. Transfer dough to a pie dish, by rolling the dough partway around the rolling pin and then unrolling over the pie dish. Place pie crust in the refrigerator to chill while you make the cherry filling and crumble.
Make the Cherry Filling:
- Preheat oven to 400 degrees F.
- Place all filling ingredients in a large bowl and stir gently to combine. Set aside while you make the crumble topping.
Make the Topping:
- 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.
Assemble and Bake the Pie:
- Stir the cherry filling to make sure it is well combined. Transfer the filling and all juices from the bowl into the pie crust. Sprinkle the crumble topping over the cherries.
- Bake pie at 400° F for 20 minutes, then reduce oven temperature to 350° and continue baking pie for 40 to 45 more minutes, until filling is very bubbly. Check on pie partway through the baking time and cover with a piece of foil to prevent the crust and topping from over-browning. Let cool for at least 3 hours before slicing and serving.
Notes
- Increase the sugar in the filling to 1 cup for sour cherries.
- Store pie at room temperature, covered, for up to 8 hours, or in the refrigerator for up to 3 days.
Nutrition
Serving: 1/10 pie | Calories: 393kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 179mg | Potassium: 240mg | Fiber: 3g | Sugar: 30g | Vitamin A: 547IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg
