#CRUMB TOPPING FOR CHERRY PIE HOW TO#
#CRUMB TOPPING FOR CHERRY PIE FULL#

Use a scissors to trim the dough, leaving about 1/2' of dough beyond the edge of the pan. Pour the cherries into the prepared pie crust. Remove the thickened juice from the heat and immediately pour it over the pitted cherries.Cook the mixture, stirring constantly, until it returns to a boil and thickens to a pudding-like texture. Whisk the cornstarch mixture into the boiling juice in a steady stream. Place the remaining juice and the salt in a small saucepan.Whisk a 1/2 cup of the cherry juice with the corn starch until smooth.Transfer the cherries to a large bowl and set aside. After 30 minutes drain the cherries, reserving the juice. Toss the pitted cherries with the sugar and allow to macerate for 30 minutes.Refrigerate the shell while the filling is prepared. Roll the pie dough to line a deep dish pie pan.If you love this recipe as much as I do, please consider leaving a 5-star review. Place a sheet of aluminum foil under the pie to catch any juice that boils over.You can make half or 3/4 of the topping if you prefer a thinner layer of crumbs. This recipe makes a generous layer of crumb topping.

#CRUMB TOPPING FOR CHERRY PIE FULL#

Even though you only need one crust, make a full recipe of Perfect Pie Dough and freeze the other half to use another day.Visit the Peach Crumb Pie post to learn about the science behind macerating the fruit.

Because the juice is already thickened by the starch, your pie filling won’t be runny.

Macerate the cherries and then precook the juice with the starch before the pie goes into the oven.

Frozen or jarred sour cherries are the best substitute for fresh cherries.

You must use sour cherries, not sweet cherries.

Tips for making a perfect Sour Cherry Crumb Pie: Bake the pie in a 350☏ oven until the juice are bubbling. Break the clumps of topping over the cherry filling. The crumb topping will look like wet sand. Toss the thickened cherry juice with the cherries. Whisk cherry juice with cornstarch Add the cornstarch slurry to the boiling cherry juice.

#CRUMB TOPPING FOR CHERRY PIE HOW TO#

So, here ya go… Scroll through the step-by-step photos to see how to make a Sour Cherry Crumb Pie: Macerate the cherries in sugar for 30 minutes to draw out the juice. Since I got a windfall of cherries this year, I was eager to make a new sour cherry pie recipe to share with you. I love cherry pie that much.īeyond the classic Sour Cherry Lattice Pie, I’ve also created recipes for Sour Cherry Almond Hand Pies, Sour Cherry Cobbler, Rustic Sour Cherry Cake and Sour Cherry Preserves and New York Cheesecake with, you guessed it, Sour Cherry Topping. I swear I planted that tree specifically so I could make sour cherry pie. I may have mentioned 1 or 1010223039 times that I have a sour cherry tree in my back yard. If you have access to fresh sour cherries, drop everything and make this pie! If you don’t have access to fresh cherries, go ahead and use frozen or jarred cherries. Did you know that cherries and almonds are natural flavor partners? Chunky brown sugar-almond topping and tangy cherries are a match made in heaven. Sour Cherry Crumb Pie is a crazy-delicious, seasonal treat.

Crumb topping for cherry pie