This is the perfect summer crumb topping for cherry pie that can be made with either frozen or fresh cherries. I can assure you that nothing tastes better than this American fresh cherry pie recipe. It is very delicious, juicy and packed with lots of nutritional benefits. Enjoy this amazing cherry pie recipe with your desired topping and your taste bud will never forget this amazing taste in a hurry.
Crumb topping for cherry pie oatmeal
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Yields: 1 9 inch pie
Course: Dessert
Cuisine: American
Skill level: Easy
Ingredients:
Ingredient for the pie crust:
1. 1 half recipe of perfect pie crust
Ingredients:
1. ½ cup unsalted butter, room temperature
2. ¼ teaspoon salt
3. 1 cup all purpose flour
Ingredients for the filling:
1. 5 cups fresh or frozen cherries
2. ¼ teaspoon almond extract
3. ½ teaspoon salt
4. 2 to 4 tablespoons corn starch
5. ⅔ cup white sugar
All ingredients can be added to grocery list.
Step by step instructions
The first thing that needs to be done is the pie crust. To make the pie crust:
1. Prepare only bottom pie crust and form in desired pie dish.
2. Set aside once you have done that.
3. Combine the flour, as well as the salt and sugar in a small mixing bowl.
4. Now cut the butter into the flour mixture until it forms clumps and can hold its shape easily.
The next step is to make the pie. To make the pie:
1. Preheat oven to 425 degrees Fahrenheit.
2. Once you have done that, grease a standard sized pie pan with butter and carefully set aside.
Note that you are meant to begin this procedure only when the pie dough is chilled.
3. Combine all filling ingredients in another large bowl. Toss until the cherries are evenly coated.
Note that if you are using fresh cherries, use just 2 tablespoons. And if you are using frozen cherries, use at most 4 tablespoons.
4. Remove pie dough disk from the fridge. Using a lightly floured work surface, carefully roll dough out to ¼ inch thicken and place into pie pan. Fold the edge of the dough over on itself, and then use your fingers to create a crimped edge.
You can as well skip this part if you don’t know how to do it. The cherry pie will come out just fine.
5. Using a large slotted spoon, scoop the filling into the pie pan. Be sure to strain out any extra juices if there is any. But should in case you used fresh cherries, there won’t be any juice, so all you need to do is to just toss it all in.
6. Top with crumble topping. This is done so that the crumb evenly distributes around the pie to give it a delicious crust.
7. Now brush the edges of the pie with an egg wash. Once you have done that, sprinkle generously with turbinado sugar.
8. Bake for just 20 minutes at 425 degrees Fahrenheit, then turn temperature down to 375 degree Fahrenheit and continue to cook pie for an additional 45 minutes to 1 hour.
Note that if you used a frozen cherry pie, it will only take approximately 45 minutes. But if perhaps you used a fresh cherry pie, then it will take roughly about an hour. If your pie crust appears to be cooking too fast, I recommend that you lightly tent your pie with aluminum foil. You will know your pie is ready when the filling starts to bubble slightly.
9. Carefully remove from oven and allow it to cool for at least 4 to 5 hours before serving.
Note:
I recommend you use 4 if you are using frozen cherries. This is so because the frozen cherries tend to release more juices and will need more thickening sooner than later.
Canned cherry pie recipe
Description:
There is a whole lot more to enjoyment than having junks. Have you tried out my canned cherry pie recipe? It is one of the best you have ever come across. This recipe uses both sour cherries and tart. One advantage of this recipe is that it can be prepared at anytime of the year since you will be using canned cherries rather than waiting for fresh cherries.
Let’s take a quick look at how it is done.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Yields: 12 slices
Course: Dessert
Cuisine: American
Skill level: Easy
Ingredients:
1. 4 cups fresh, sour cherries or 3 (14.5 oz) cans sour cherries
2. 2 tablespoons butter
3. 2 tablespoons lemon juice
4. 1 cup granulated sugar
5. ⅓ cup cornstarch
6. ½ teaspoon ground cinnamon
7. Red food coloring (optional)
8. 1 large egg white , beaten with a fork
9. Ganulated sugar , for sprinkling on top
All ingredients can be added to grocery list.
Step by step instructions
1. Drain the juice from the cans of cherries into a saucepan. Be sure to reserve ⅓ cup in a small bowl.
Set the cherries aside.
2. Add cornstarch to the same bowl together with the reserved ⅓ cup of juice and stir properly to combine.
3. Now heat the saucepan containing the juice over medium heat. Once you have done that, add the sugar and stir properly.
4. Bring mixture to a low boil and stir in dissolved cornstarch mixture.
5. Cook, stirring from time to time, until it becomes thickened. Note that this will only take about 2 to 3 minutes. Add the butter as well as the lemon juice, then fold in the cherries.
At this stage, you can add in a few drops of red food coloring (if you desire) and if not, you can skip this procedure.
6. Be sure to allow mixture to cool at room temperature while you prepare the pie crusts.
To prepare the pie:
1. Preheat oven to 400 degrees Fahrenheit.
Get dish pie pan. I recommend you use a 9 inch deep dish pan to have just the right amount of filling that you need.
2. Remove just one chilled pie crust dough from the fridge. roll out the dough on a lightly floured to about 12 inches in diameter. Once you have done that, gently place in the bottom of the 9 inches deep dish pie dish, then spoon the cherry filling into the unbaked crust. At this stage, you are to sprinkle a little cinnamon over the filling.
3. Remove the other pie crust from the fridge and roll it out in a similar manner.
4. You can either use a knife, a pastry wheel or a pizza cutter to cut the crust into long strips. It should be about ½ inches wide.
5. Lay the strips over the crust in a lattice pattern.
6. Pinch the edges of the top and bottom pie crusts together and crimp the edge (if you wish)
7. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.
8. Bake at 400 degrees Fahrenheit for approximately 40 to 45 minutes. After about 25 minutes, check it. Gently place a piece of tinfoil over the top crust. This is done so as to keep it from getting too brown.
I recommend you remove the tinfoil when it is about 5 minutes before it is done baking.
9. Remove to a wire cooling rack and allow to cool for several hours. I recommend you allow it cool for approximately 4 to 5 hours. Now once it has cooled completely, you are free to cut and serve it, or perhaps, you can also cover it and refrigerate it overnight to serve the next day.
Note:
Leftover cherry pie can last up to 5 days, when stored in the fridge.
Amish cherry crumb pie
This Amish cherry crumb pie is very easy to prepare. It is also endowed with lots of nutritional benefits that is good for the body. With just a handful of ingredients and of course very little amount of prep time, you can put this amazing recipe together in such a way that will suit your taste and also serve well at dinner table. So what are we waiting for?
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Skill level: Easy
Ingredients:
1. 6 cups of sour cherries
2. Juice from half a lemon
3. ½ teaspoon salt
4. 4 slightly heaping tablespoons cornstarch
5. 1 teaspoon almond flavoring
6. Few drops of red food coloring (optional)
7. 1 ⅓ cup sugar
All ingredients can be added to grocery list.
Step by step instructions
1. Put in pie shell and dot with butter.
2. Put top shell on and cut slits.
3. Brush with milk and sprinkle generously with sugar.
Once you have successfully completed the first three steps:
4. Bake at 350 degree Fahrenheit until it becomes golden brown.
5. Remove to a wire cooling rack and allow to cool for several hours. I recommend you allow it cool for approximately 4 to 5 hours. Now once it has cooled completely, you are free to cut and serve it, or perhaps, you can also cover it and refrigerate it overnight to serve the next day.
Tart cherry crumble
Description:
This is the best crumble recipe I bet you’ve ever come across. It is very easy to prepare even if you are trying it out for the first time. It’s delicious summer feel gives you a taste like heaven! Roll up your sleeves, let me show you how to make the best tart cherry crumble you’ve ever tasted.
Ingredients:
Ingredients for the cherries:
1. 1 pound tart cherries, frozen
2. 2 tablespoons flour
3. 2 tablespoons finely chopped crystallized ginger (optional)
4. 2 tablespoons sugar
5. ¼ teaspoon cinnamon
6. Pinch of salt
Ingredients for the crumble:
7. 6 tablespoons unsalted butter
8. 1 teaspoon baking powder
9. ¼ teaspoon salt
10. 1 large egg, beaten
11. 1 cup flour
12. ⅔ cup sugar
All ingredients can be added to grocery list.
Step by step instructions
1. First preheat the oven to 375 degree Fahrenheit.
2. Spread the frozen cherries in a 9 -inch baking dish deep pie pan. Note that you can as well use a similar sized dish pan should incase you don’t have a 9 inch baking dish deep pie pan.
3. Coat the cherries with the flour, as well as the cinnamon, sugar, ginger and salt.
4. Cut the butter into several pieces and melt over low heat in a small saucepan.
5. Raise the heat slightly after it has melted completely. Cook and swirl at intervals, until you notice that the butter has turned brown. Carefully remove from the heat.
6. Combine the flour,as well as the baking powder, salt and sugar in a large mixing bowl.
7. Add the beaten egg. At this stage I recommend you use your hands or perhaps a wooden spoon to combine the dry ingredients and egg. As you combine the eggs with the flour, it will form small moist crumbs. Be sure to sprinkle these over the cherries, then drizzle the browned butter over the topping.
8. Bake for approximately 30 to 35 minutes, or better still until the top is browned and the cherries are bubbling.
Allow it cool for just 30 minutes before serving. You can serve warm or at room temperature with any of your favorite topping. I enjoy it better with some vanilla ice cream!
