Cherry Streusel Slab Pie Recipes

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CHERRY STREUSEL PIE



Cherry Streusel Pie image

Our cherry pie with homemade streusel topping is sure to be a special occasion dessert that everyone will love. Complete your classic cherry streusel pie slice with Reddi-wip and serve!

Provided by ReadySetEat

Categories     Dessert, Pie

Time 2h5m

Yield 12

Number Of Ingredients 7

1 pie crust for 9-inch pie (refrigerated or homemade)
2 cans (21 oz each) Duncan Hines® Comstock® More Fruit Cherry Pie Filling
1/2 cup unsalted butter, softened
1 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
Reddi-wip® Original Dairy Whipped Topping

Steps:

  • Adjust oven rack to lower-third of oven. Preheat oven to 375°F. Place pie crust in bottom of 9-inch pie plate and flute the edges. Pour cherry pie filling into crust.
  • Beat butter, flour, brown sugar and salt in medium bowl with an electric mixer at low speed until streusel topping is blended and crumbly. Pour evenly over pie filling.
  • Place pie on baking sheet and bake 45 to 50 minutes, until streusel topping is golden brown and crisp. Cool completely before slicing. Serve with Reddi-wip.

Nutrition Facts : @id https, Calories 371 calories

CHERRY PLUM SLAB PIE WITH WALNUT STREUSEL



Cherry Plum Slab Pie with Walnut Streusel image

I love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20servings.

Number Of Ingredients 14

1 pound fresh sweet cherries, pitted
4 medium red plums, thinly sliced
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
Dough for double-crust pie
1/2 cup old-fashioned oats
1/2 cup chopped walnuts
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter

Steps:

  • Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat., On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling., Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 279 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 155mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

CHERRY STREUSEL SLAB PIE



Cherry Streusel Slab Pie image

This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup cold unsalted butter, cubed
2 lb frozen sweet and tart cherries (about 6 cups)
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup cornstarch

Steps:

  • Heat oven to 375°F.
  • Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
  • In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
  • Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 35 g, TransFat 0 g

SWEET CHERRY STREUSEL PIE



Sweet Cherry Streusel Pie image

With a flaky, all-butter crust on the bottom and a crumbly streusel on top, this delicious pie keeps things interesting. As for the filling, no canned stuff here: you'll pit whole cherries for a cherry pie that's the real deal.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 10h

Yield 8 servings

Number Of Ingredients 21

8 ounces cold unsalted butter (2 sticks), preferably 82% fat European butter
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup apple cider vinegar
1 cup cold water
1 cup Ice cubes
Unsalted butter, softened, for greasing the pie plate
1 cup unbleached all-purpose flour
4 teaspoons sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature, cut into ½-inch cubes, preferably 82% fat European butter
5 cups sweet cherries
1 small baking apple, such as Empire
3 tablespoons potato starch, may substitute ground arrowroot or tapioca starch
3/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon kosher salt
6 dashes Angostura bitters
Juice of 1 lemon

Steps:

  • Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
  • Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk for another use.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
  • Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Pie is ready to be filled and baked.
  • Preheat oven to 425 degrees F. Wearing gloves, use a cherry pitter to pit the cherries, with a large bowl to catch the pits. Set cherries aside.
  • Streusel: In a mixing bowl, add flour, sugar, and salt. Combine using a pastry blender. Then cut in butter until the cubes are smashed and coated with dry ingredients. Wipe butter off of pastry blender and continue mixing with your fingers, rubbing the butter into the dry ingredients until texture is similar to wet sand. Refrigerate for 20 minutes. (You can store streusel in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to one month.)
  • Filling: Peel the apple, then shred on the large holes of a box grater. Discard the peel and core. In a large mixing bowl, combine potato starch, brown sugar, cinnamon, cardamom, salt, and bitters. Squeeze lemon juice into the cherries, then add to sugar-spice mixture along with the shredded apple. Toss until well mixed, crushing some of the cherries with your hands.
  • Assembly: Pour filling into the refrigerated pie shell, packing down the cherries and adding all the remaining juices. Evenly distribute the streusel on top.
  • Pie will bake for a total of 1 hour. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake until crust is set and beginning to brown, 20-25 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. (If crust is browning but the filling isn't bubbling, cover with aluminum foil and bake until the filling bubbles.) Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.

SOUR-CHERRY STREUSEL PIE



Sour-Cherry Streusel Pie image

Categories     Berry     Dessert     Fourth of July     Back to School     Cherry     Vanilla     Fall     Summer     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

1Tender Pie Crust dough disk
Streusel
1 1/4 cups all purpose flour
6 tablespoons (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/4 teaspoon vanilla extract
Filling
1 cup (scant) sugar
3 1/2 tablespoons all purpose flour
1 teaspoon ground cinnamon
Pinch of salt
2 1/2 pounds sour cherries, pitted

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 SLAB PIE



Sour Cherry Slab Pie image

A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also works well with blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24

Number Of Ingredients 10

6 cups pitted sour cherries (fresh or frozen)
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon
Large pinch of salt
All purpose flour, for rolling out dough
Pate Brisee for Sour Cherry Slab Pie
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 to 2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
  • On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
  • On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream.
  • Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
  • In a medium bowl, stir together confectioners' sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

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