With the end of cherry season upon us, it’s time to bid it adieu in fine
fashion, by turning the last of the plump, delicious bings into a toothsome
cherry pie. Despite the many and varied
pies that I have featured on this blog, largely I am a pie baking novice. I had never made a cherry pie prior to this
one, not even using canned cherries or cherry pie filling. I must say that I was enormously pleased with
this one. Instead of having mushy,
overly-sweet-to-the-point-of-cloying cherries, these tasted as if I had just
popped a fresh one into my mouth to enjoy; the streusel topping adds the perfect touch. I do believe this is going
to become a summer ritual. Join me, won’t
you?
Sweet Cherry
Streusel Pie
Adapted from The Four & Twenty Blackbirds Pie Book
1-2/3 cups streusel to top pie (recipe below)
1 small baking apple, peeled and shredded
5 cups sweet cherries, pitted
2 Tablespoons fresh lemon juice
3/4 cup packed brown sugar
3 Tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Your favorite pie crust
Preheat oven to 425°F.
Adapted from The Four & Twenty Blackbirds Pie Book
1-2/3 cups streusel to top pie (recipe below)
1 small baking apple, peeled and shredded
5 cups sweet cherries, pitted
2 Tablespoons fresh lemon juice
3/4 cup packed brown sugar
3 Tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Your favorite pie crust
Preheat oven to 425°F.
Have ready and
refrigerated one partially pre-baked pastry-lined 9-inch pan, crimped as
desired, and streusel to top. Position racks in the bottom and center
positions, place a rimmed baking sheet on the bottom rack.
Place shredded apple, pitted cherries, lemon juice, brown sugar, cornstarch, cinnamon, and cardamom in a large bowl and toss until well mixed. Pour the filling into the refrigerated pie shell and evenly distribute the chilled streusel on top.
Place the pie on a baking sheet on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, then reduce heat to 375°F, move the pie to the center of the oven and continue to bake until the crust is a deep golden brown and the filling juices are bubbling throughout, about 30-35 minutes longer.
Allow to cool completely on a wire rack, about 2-3 hours. Serve slightly warm or at room temperature.
Place shredded apple, pitted cherries, lemon juice, brown sugar, cornstarch, cinnamon, and cardamom in a large bowl and toss until well mixed. Pour the filling into the refrigerated pie shell and evenly distribute the chilled streusel on top.
Place the pie on a baking sheet on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, then reduce heat to 375°F, move the pie to the center of the oven and continue to bake until the crust is a deep golden brown and the filling juices are bubbling throughout, about 30-35 minutes longer.
Allow to cool completely on a wire rack, about 2-3 hours. Serve slightly warm or at room temperature.
Streusel Topping
1 cup all-purpose flour
3 tablespoons packed light brown sugar
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 1/2" cubes
In the work bowl of a food processor, combine flour, sugars, and salt. Pulse until mixed. Add in butter all at once and pulse 10-12 times until mixture resembles coarse meal. Chill 15 minutes before using.
For those without a food processor (and if you do not have one I recommend them for making scones alone), this topping can also be made by sifting together the dry ingredients, adding in the butter, and rubbing it together with your fingers until chunky, but not homogenous. I prepared it both ways, and found the processor method superior.
The streusel will keep refrigerated for 5 days or frozen for 1 month.
1 cup all-purpose flour
3 tablespoons packed light brown sugar
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 1/2" cubes
In the work bowl of a food processor, combine flour, sugars, and salt. Pulse until mixed. Add in butter all at once and pulse 10-12 times until mixture resembles coarse meal. Chill 15 minutes before using.
For those without a food processor (and if you do not have one I recommend them for making scones alone), this topping can also be made by sifting together the dry ingredients, adding in the butter, and rubbing it together with your fingers until chunky, but not homogenous. I prepared it both ways, and found the processor method superior.
The streusel will keep refrigerated for 5 days or frozen for 1 month.
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Boy, this looks good!
ReplyDeleteI tried a cheeses ball recipe last spring that had dried cherries in it among other ingredients, and they gave it just the right kick. I was surprised when I read they were in it. But I love cherries, and I wish it were possible to reach thru the screen and have a bite. Yum!
xo
Sheila :-)
I've been wanting to try something like this. Pinned for sure! Happy to find your blog through Create It Thursday at Lambert's Lately.
ReplyDeleteI just love your pie and would love a slice of it right now! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
ReplyDeleteCome Back Soon!
Miz Helen
Congratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon,
Miz Helen