CHERRY CRUMB PIE
An easy Cherry Crumb Pie made with Trader Joe's Dark Morello Cherries. If you can't find the Trader Joe's cherries, canned cherries in light syrup should work just fine, though you'll have to buy two cans.
Provided by Anna
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Stir the flour, sugar and salt together in a large bowl. Grate or shred the cold butter over the flour mixture, stopping occasionally to toss butter with flour mixture. When the whole stick of butter has been added, stir mixture with a fork or use your fingers to make the mixture evenly coarse.
- Add water 1 tablespoon at a time and stir with a heavy duty scraper until dough comes together. Shape into ball. Wrap in plastic and keep chilled until ready to use or use immediately.
- Filling: Separate syrup from cherries and measure out 3/4 cup of the syrup.
- In a large saucepan, stir together sugar and cornstarch. Whisk in the cherry syrup, then set over medium heat. Whisk the mixture until it thickens and becomes translucent. Remove from heat and stir in butter, lemon juice and extract, then stir in the drained cherries.
- Pie Assembly: Preheat the oven to 400 degrees F. and put a heavy rimmed baking sheet in the oven. You'll be baking the pie on the hot, preheated cookie sheet (which is supposed to help keep the crust crisp).
- On a lightly floured surface, roll dough into a 12 inch circle. Transfer to a 9 inch round pie tin and crimp edges. Pour filling in the center of the pie.
- Topping: Combine the flour, oats, sugar, salt and cinnamon in the bowl you used for your pie crust. Add butter and stir until crumbly, then sprinkle over pie filling.
- Set the pie on the hot baking sheet and put it in the oven.
- Reduce the heat to 375 degrees F. and bake for 40 minutes. Check after 30 minutes to make sure your crumb topping isn't browning too quickly. If it is, lay a sheet of foil over it.
- Let the pie cool before serving.
LATTICE-TOPPED TRIPLE-CHERRY PIE
Provided by Jeanne Thiel Kelley
Categories Fruit Dessert Bake Fourth of July Cherry Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Strain syrup from Morello cherries into measuring cup. Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend. Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer. Discard cinnamon stick, nutmeg, and star anise. Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon cooled filling into crust. Roll out second pie crust disk on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips. Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired. Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips. Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
- Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
- Serve pie lukewarm or at room temperature with vanilla ice cream.
LATTICE-TOPPED TRIPLE CHERRY PIE
Still planning for Thanksgiving with the fam, I found this recipe on epicurious, and wanted to try it. I love (love LOVE) cherry pie, and this one is great! This has a very distinct flavor! You can find Morello cherries at Trader Joes, or at some online shops.
Provided by Indigo
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Strain syrup from Morello cherries into measuring cup.
- Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend.
- Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan.
- Cover and simmer over medium-low heat until cherries are plump, about 10 minutes.
- Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer.
- Discard cinnamon stick, nutmeg, and star anise.
- Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes.
- Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes.
- Transfer pie filling to medium bowl and cool completely. Let stand at room temperature.
- Position rack in bottom third of oven and preheat to 400°F
- Roll out 1 pie crust on floured surface to 12-inch round.
- Transfer to 9-inch-diameter glass pie dish.
- Trim dough overhang to 1 inch.
- Spoon cooled filling into crust.
- Roll out second pie crust on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips.
- Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired.
- Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips.
- Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively.
- Brush edges and lattice lightly with whipping cream.
- Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
Nutrition Facts : Calories 322.9, Fat 10.8, SaturatedFat 3.6, Sodium 207, Carbohydrate 56.2, Fiber 3.1, Sugar 35.5, Protein 2.6
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