Sour Cherry Streusel Pie Recipes

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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

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.

CHERRY STREUSEL COFFEE CAKE



Cherry Streusel Coffee Cake image

This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h13m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream (approx.)
1/4 cup milk (approx.)
1 egg, beaten
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced almonds

Steps:

  • Combine flour and sugar in a large bowl.
  • Cut in butter until mixture is crumbly.
  • Set aside 1/2 cup of the mixture.
  • Add baking powder and baking soda to the remaining flour mixture.
  • Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
  • Add enough milk to make 3/4 cup.
  • Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
  • Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
  • Spread pie filling in shell.
  • Drop small spoonfuls of remaining batter over pie filling.
  • Stir almonds into reserved crumb mixture.
  • Sprinkle evenly over cake.
  • Bake in 350°F oven for 50 to 55 minutes.

CHERRY-ALMOND STREUSEL TART



Cherry-Almond Streusel Tart image

Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons cornstarch
Dash salt
4 cups fresh or frozen pitted tart cherries, thawed
1/8 teaspoon almond extract
TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon slivered almonds
2 tablespoons cold butter

Steps:

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

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

PEAR AND SOUR-CHERRY PIE



Pear and Sour-Cherry Pie image

Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.

Provided by Martha Stewart

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

Time 7h45m

Yield Makes one 9-inch pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
Test Kitchen's Favorite Pate Brisee
1 1/4 pounds frozen sour cherries (4 cups)
3/4 cup packed light-brown sugar
3 tablespoons cornstarch
1 1/2 pounds ripe but firm pears, such as Bartlett (3 to 4)
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg

Steps:

  • Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
  • Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
  • In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
  • Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
  • Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
  • Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.

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

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.

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.

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.

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From bakeonthru.wordpress.com
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THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS KITCHEN
2020-11-13 A dd frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. …
From ambitiouskitchen.com
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CHERRY STREUSEL PIE ONE CRUST - THERESCIPES.INFO
Cherry Streusel Pie | Ready Set Eat top www.readyseteat.com. Step one.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. Step two. Beat butter, flour, brown sugar and salt in medium bowl with an electric mixer at low speed until streusel topping is blended and crumbly.
From therecipes.info
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I CAN'T LIE, THIS IS REAL SOUR-CHERRY STREUSEL PIE
2011-07-09 Whenever I am making a berry pie, and especially a sour cherry pie, I always take the time to make homemade pie pastry. If I do say so myself, I make a super-flaky pie pastry and I highly recommend you try my recipe for ~ Making Pate Brisee: Basic Pie or Quiche Pastry ~, found in Categories 6, 15 & 22. My sour cherry pie recipe deserves all of ...
From bitchinfrommelanieskitchen.com
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GERMAN STREUSEL CAKE WITH CHERRIES RECIPE - THE SPRUCE EATS
2022-02-09 Assemble the streusel cake: Press 2/3 of the crumbs into the bottom and 1 inch up the sides of a buttered, 9-inch springform pan. Make sure the dough is packed and no holes are visible. If you do not have a springform pan, use a 9-inch …
From thespruceeats.com
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SOUR-CHERRY STREUSEL PIE RECIPE | EPICURIOUS.COM | CHERRY RECIPES, …
Aug 14, 2015 - Look for fresh sour cherries at farmers' markets. Or use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling. Aug 14, 2015 - Look for fresh sour cherries at farmers' markets. Or use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.com
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CHERRY STREUSEL PIE RECIPE - FOOD NEWS
Sour-Cherry Streusel Pie Recipe. In medium saucepan, combine ½ cup of the sugar, cornstarch and salt; stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbling slightly. Reduce heat to low and cook one minute more. Remove from heat and stir in the remaining ½ cup of sugar, the cherries, butter and almond extract. Spoon into pastry shell. 200 …
From foodnewsnews.com
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CHERRY PIE WITH CRUMB TOPPING - THE SPRUCE EATS
2022-05-05 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 ...
From thespruceeats.com
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SOUR CHERRY PIE RECIPE | BON APPéTIT
2014-05-14 Using a ¾”-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie …
From bonappetit.com
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CHERRY CRUMBLE PIE - LITTLE SWEET BAKER
2017-10-26 Add in the cherries and continue to cook until the filling thickens again. Remove from heat and stir in the vanilla and almond extract. Set aside to cool while preparing the crumble and pie crust. Preheat oven to 425F and arrange a rack …
From littlesweetbaker.com
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GERMAN SOUR CHERRY STREUSEL CAKE | KITCHEN STORIES RECIPE
oven. hand mixer with beaters. large bowl. sieve. Preheat the oven to 180°C/350°F. Cream butter with most of the sugar until very light. Add egg and beat until just combined. Sift in most of the flour, baking powder, and a pinch of salt. Once combined, …
From kitchenstories.com
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SOUR CHERRY PIE WITH ALMOND CRUMBLE – SMITTEN KITCHEN
2010-07-01 Stir together with melted butter in a bowl. Make the cherry filling: In a large bowl, mix the cherries with the sugar, cornstarch and kosher salt. Taste the mixture to see if you want more sugar than is called for. Assemble the pie: Pour the cherries into your unbaked or blind-baked pie shell. Sprinkle the almond crumble over the cherries.
From smittenkitchen.com
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SOUR CHERRY PIE RECIPE - CHATELAINE
Crust: Whirl flour with sugar and salt in a food processor until combined. Add lard and pulse 12 times until fine. Add butter and, while pulsing 7 or 8 times, quickly add ice water through the ...
From chatelaine.com
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STREUSEL TOPPING FOR CHERRY PIE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com
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SOUR CHERRY STREUSEL PIE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Sour-Cherry Streusel Pie Recipe | Bon Appétit top www.bonappetit.com. Sour-Cherry Streusel Pie. By Deborah Snyder. Photography by Charles Schiller. June 30, 2005. Ingredients. Makes 8 Servings. 1. Tender Pie Crust dough disk. Streusel. 1. 1/4 cups all purpose flour ...
From therecipes.info
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MY SEW-CALLED QUILTS: CHERRY STREUSEL PIE
2011-08-23 Tuesday, August 23, 2011. Cherry Streusel Pie
From mysewcalledquilts.blogspot.com
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SOUR-CHERRY STREUSEL PIE | CHERRY RECIPES, TART CHERRIES RECIPES, …
Mar 10, 2016 - Look for fresh sour cherries at farmers' markets. Or use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling.
From pinterest.ca
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PEACH STREUSEL PIE - KING ARTHUR BAKING
Preheat the oven to 425°F. Mix the sugar, thickener, and salt. Toss with the peaches, extracts, and lemon juice. Spoon into the crust. Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the …
From kingarthurbaking.com
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CHERRY STREUSEL SLAB PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com
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SWEET CHERRY STREUSEL PIE – FOOD NETWORK KITCHEN
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 ...
From foodnetwork.com
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HOOSIER MAMA PIE COMPANY | PIE SHOP | DELUXE RECIPES™
Sour Cream Dutch Cherry Pie Sour Michigan cherries baked in a sour cream vanilla custard and topped with a cinnamon walnut streusel. Filling ingredients: Sugar, flour, salt, sour cream, egg, vanilla paste, walnuts, flour, sugar, brown sugar, butter, …
From hoosiermamapie.com
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SOUR-CHERRY STREUSEL PIE RECIPE - NEW RECIPES - 2022
2022-02-21 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.
From ss.khonj.org
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Top Asked Questions

What is a streusel Cherry Pie?
Cherry Streusel Pie is a cherry pie recipe with a streusel topping. This cherry crumb pie uses a ready-made cherry pie filling for an easy pie recipe!
What are the ingredients in a sour cherry pie crust?
Ingredients 1 2 (15 ounce) packages double crust ready-to-use pie crust 2 2 pounds sour cherries, pitted 3 1 cup white sugar 4 2 tablespoons white sugar 5 3 ½ tablespoons cornstarch 6 1 tablespoon butter 7 ¼ teaspoon almond extract More ...
How to make the best cherry pie recipe?
The streusel topping really makes this the best cherry pie recipe. Place cookie sheet in oven as it preheats. In a medium bowl, stir together pie filling and cornstarch. Spoon pie filling into frozen crust. Sprinkle the streusel over the pie filling. Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly.
How long to bake sour-cherry streusel pie?
Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack. How would you rate Sour-Cherry Streusel Pie?

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