Sour Cherry Pie With Pistachio Crumble Topping Recipes

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SOUR-CHERRY PISTACHIO CRISP



Sour-Cherry Pistachio Crisp image

CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does, plus pistachios and the traditional brown sugar, butter, and flour. There's no disputing the results: tangy, sugary fruit and lots of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1 3/4 pounds pitted fresh or frozen sour cherries
1/2 cup chopped unsalted pistachios
1/2 cup plus 2 tablespoons all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 teaspoon baking powder
Salt
6 tablespoons unsalted butter, softened
3 tablespoons packed light-brown sugar
3/4 cup granulated sugar
2 teaspoons cornstarch
Pinch of ground cinnamon

Steps:

  • Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
  • Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
  • Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
  • Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.

SOUR CHERRY CRUMBLE PIE



Sour Cherry Crumble Pie image

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

1 1/4 cups all-purpose flour
1/4 cup oatmeal
6 tablespoons brown sugar (Movado sugar)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter
1/4 teaspoon vanilla extract
1 cup sugar
3 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch salt
2 1/2 lbs sour cherries, pitted
1/2 ml almond extract
3 tablespoons minute tapioca (if your cherries are very juicy)

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

SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING



Sour Cherry Pie With Pistachio Crumble Topping image

If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!

Provided by Chef mariajane

Categories     Pie

Time 1h15m

Yield 1 9-inch pie

Number Of Ingredients 9

1 cup granulated sugar
4 tablespoons cornstarch
5 cups sour cherries, whole, pitted (fresh or frozen)
1 teaspoon vanilla extract
1 single pie crust (pastry dough for 9-inch pie crust)
1/2 cup pistachio nut, shelled
1 cup all-purpose flour
1/2 cup butter, cut into chunks
1/2 cup brown sugar

Steps:

  • Preheat the oven to 425°F.
  • On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
  • In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
  • Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
  • Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
  • Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
  • Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
  • Let cool slightly before serving with vanilla ice cream.

PERFECT SOUR CHERRY PIE



Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
  • Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
  • Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g

CRUMB-TOPPED CHERRY PIE



Crumb-Topped Cherry Pie image

"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

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons 2% milk
FILLING:
1-1/3 cups sugar
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) pitted tart cherries, drained
1/4 teaspoon almond extract
CRUMB TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter, cubed
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract

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.

MARTHA'S SOUR CHERRY PIE



Martha's Sour Cherry Pie image

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 8

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

Steps:

  • Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

PISTACHIO-CHERRY CRUMBLE



Pistachio-Cherry Crumble image

Provided by Zoe Singer

Categories     Dessert     Cherry     Pistachio     Oat     Healthy     Self     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Unsalted butter for greasing pan
5 cups pitted cherries (2 pounds whole or 1 1/2 pounds pitted), thawed if frozen
1/2 cup plus 1 tablespoon light brown sugar, divided
1 tablespoon fresh lemon juice
1/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup shelled, unsalted pistachios
1/3 cup rolled oats
4 walnuts, shelled
1/4 teaspoon ground cardamom
1/4 teaspoon salt
4 tablespoon unsalted butter, melted

Steps:

  • Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, juice and 1 tablespoon flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.

SOUR CHERRY PIE



Sour Cherry Pie image

This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!

Provided by Lisawas

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 5

1 (15 ounce) package double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained
3 tablespoons quick-cooking tapioca
1 ½ cups white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  • Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 76.3 g, Fat 16.3 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 264.2 mg, Sugar 49.5 g

SOUR CREAM CHERRY PIE



Sour Cream Cherry Pie image

"If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." -Betty Wingo, Marshall, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups pitted frozen tart cherries, thawed, drained and patted dry
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 tablespoon lemon juice

Steps:

  • Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 473 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 285mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

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.

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From littlesweetbaker.com


CHERRY CRUMB PIE RECIPE - BAKING LIKE A CHEF
2021-05-25 Mix with a fork or your hands until crumbly (photo 1). Refrigerate until needed. To make the cherry filling, in a saucepan, bring the pitted cherries, orange juice, sugar, and orange zest to a boil. Add cornstarch and cook for 1 to 2 minutes over low to medium, constantly stirring (photo 2). Let cool.
From bakinglikeachef.com


RECIPE: TART CHERRY CRUMBLE - KITCHN
2013-10-10 Position a rack in the center of the oven, and preheat the oven to 375°F. Spread the frozen cherries in an ungreased 9x9-inch baking dish, deep pie pan, or similar-sized dish. Toss the cherries with the sugar, flour, ginger, cinnamon, and salt. Cut the butter into several pieces and melt over low heat in a small saucepan.
From thekitchn.com


EUNA MAE'S : SOUR CHERRY CRUMBLE PIE
In a large bowl, make the Brown Sugar Crumble Topping. Set aside. For the filling: In a large bowl, whisk together the sugar, flour, salt, cinnamon, and lemon zest until combined. In another large bowl, stir frozen cherries, lemon juice and almond extract together. Combine the cherries with the sugar/flour mixture and stir well.
From eunamaes.com


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