CHERRY CRUMB PIE
Guests won't believe how quickly you made this sweet-tart pie. It starts with convenient canned pie filling.-Andrea Chapman, Helena, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 180mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
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-CHOCOLATE CRUMBLE PIE
This delicious cherry pie topped with a chocolate chip and oats streusel topping is easy to make and serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place cookie sheet in oven.
- In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
- In small bowl, mix Topping ingredients with fork until crumbly. Sprinkle evenly over filling.
- Bake on cookie sheet 50 to 55 minutes or until topping is golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning. Cool completely, about 3 hours.
Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 31 g, TransFat 0 g
CHERRY PIE WITH ALMOND CRUMBLE
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 10 g
CRUMB-TOPPED CHERRY PIE
"This pie was my dad's favorite and one my mom made frequently for Sunday dinner," recalls Sandy Jenkins from Elkhorn, Wisconsin. "We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie's great topping."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 614 calories, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
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
This dessert is great served warm with vanilla ice cream.
Provided by Debbie Rowe
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 1h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g
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
CHERRY CRUMBLE PIE WITH FROZEN CHERRIES
This delicious cherry pie is so easy to make. It's a giant hit with family and friends alike.
Provided by Chef Jeff
Categories Cherry Pie
Time 3h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, sugar, cinnamon, allspice, ginger, cloves, salt, and nutmeg for crumble topping in a food processor; process until thoroughly mixed, about 30 seconds. Add butter through the chute and process, scraping the sides as needed, until thoroughly mixed and mixture looks like wet sand.
- Transfer to a large bowl and stir in oats until thoroughly combined.
- Arrange frozen cherries in the pie crust in an even layer. Spread pie filling over top, then sprinkle with crumble topping. Place pie on a sheet pan.
- Bake in the preheated oven for 1 hour. Remove from the oven and let cool for 2 to 3 hours before serving.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 59.7 g, Cholesterol 11.5 mg, Fat 12.4 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 195.3 mg
CHERRY CRUMBLE PIE
Categories Fruit Dessert Bake Picnic Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- for crust:
- Blend flour, sugar and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Beat 2 tablespoons ice water and yolk in bowl to blend. Add to dough. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 30 minutes and up to 1 day.
- for filling:
- Mix cherries and juices, sugar, tapioca, kirsch and salt in bowl. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.
- for topping:
- Blend oats, flour, sugar, almonds, cinnamon and salt in large bowl. Add butter. Rub in with fingertips, pressing mixture together until moist clumps form; chill until ready to use.
- Preheat oven to 425°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 3/4 inch; fold under. Crimp edge decoratively. Spoon filling into dough-lined dish. Sprinkle with topping. Bake pie 30 minutes. Reduce temperature to 400°F. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer. Cool at least 30 minutes. Serve warm or at room temperature.
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