Crumb Top Cherry Pie
Karri Perry|Blue Ribbon Favorites
Baking temp: 375
Time: 60 minutes
Yields: 9-inch pie
Getting the pie filling just right with cherry pies can be tricky. By pre-cooking the filling on the stovetop we have the opportunity to cook off excess liquid and manage the flavor and thickness.
I typically use frozen cherries for this recipe. If I know I plan to make the pie, I let the cherries thaw before using them-it cuts down on the bake time.
When I’m pre cooking the filling-use the thawed cherries and their juices.
If I use canned cherries I drain them and discard that juice-because -it’s way too much liquid.
If you use fresh cherries, remember to pit them-pre cooking the filling can help you navigate the pie filling thickness and flavor.
Pie Dough
1 1/2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
4 Tbsp shortening -either butter flavor or original is fine
8 Tbsp (1 stick) unsalted butter
1 tsp white vinegar
¼ cup cold water-using just enough to bring dough together.
Crumb Topping
¼ cup granulated sugar
1/2 cup light brown sugar
1 cup all purpose flour
1/2 tsp salt
1/8 tsp almond extract
1/4 tsp ground cinnamon
8 Tablespoons melted butter
Mix well, using a fork and a small bowl. (Crumb topping when combined should resemble coarse sand, with pea-sized butter bits)
Cherry Pie Filling
5 cups mixed cherries
(I buy Seasonal Costco Brand Frozen Michigan Tart/Sweet/Sour Mix or Kroger Frozen Mixed Cherries 24 ounce) OR use about 1 ½ cup each of sour, tart and sweet cherries- if canned/drain
1/8 teaspoon salt
1 cup granulated sugar
¼ cup arrowroot (Bob’s Red Mill is the brand I use)
1/8 tsp ground cinnamon
1/4 teaspoon almond extract—and not a drop more---be careful measuring
¼ teaspoon lemon zest
1-2 teaspoons fresh lemon juice
Step 1: Make the crumb topping: Mix together the first 6 crumb topping ingredients. Melt the butter. Drizzle over the mixture, stirring until pea-sized bits form and when pressed together the mixture clumps. Do not over mix into a paste, we want a crumbly texture. Set aside until ready to use. Can be refrigerated.
Step 2: Filling: Mix together the sugar, arrowroot, almond extract and cinnamon in a large sauce pan then add the cherries salt. Cook the mixture over medium low heat stirring frequently. Stir for 3-5 minutes as the cherries begin to thaw and release juices. Continue cooking until mixture thickens and bubble, the cherry juice will go from cloudy to clear and thick, turn off the heat, add the zest, and lemon juice, let the mixture cool. (It is ok if the cherries are not fully thawed- they will thaw during the bake)
Step 3: Pie Dough: Mix together flour, sugar and salt, set aside. Make pie dough by using a pastry blender by hand or a stand mixer-with regular blade on low. Cut in the butter, and shortening into the flour, sugar and salt. Mixture will resemble coarse sand with small pea sized bits of butter and shortening. Add vinegar, and then cold water a little at a time…Once dough comes together stop mixing. (It will look shaggy, but hold its shape when pressed together.
Step 4: Roll out the dough to 1/8-inch thickness, fill pie plate. I like to roll dough on a lightly floured piece of parchment paper, remember to flour the rolling pin too. Fill the pie plate with the dough and crimp the edges. Set prepared pie dough in the freezer for 15 minutes. (Or longer-you can always make the crust ahead)
Step 5: Fill the prepared pie shell with the cooled cherry mixture.
Top the cherry mixture with the prepared crumb topping.
*Optional: Add a few dough cut-outs in decorative shapes using leftover pie dough- to the top of the pie if desired, OR apply a full top crust—you’ll need to make more pie dough if you want a top crust. Top crust pies need to be vented by making 4-5 slits in the pie dough.
Step 6: Bake in preheated 375-degree oven, on the lowest rack for 60 minutes or until the filling is bubbling in the center and the crust is golden.
*After 20 minutes of baking check on pie and add a piece of foil to shield edges if necessary.
**Use a pie drip catcher or line a rimmed baking sheet with foil to catch drips—place pie on the pie drip catcher or lined baking sheet before baking on the lowest rack.
Allow to cool before serving.
Tips:
Pie dough can be made ahead and refrigerated for 3 days.
Filling can be made ahead. Allow to cool and refrigerate for up to 3 days.
Pies need to bubble from the center (not just the edges) this tells us the pie is cooked to the center.
Pies need to cool completely for great pie slices-flavors build and the filling isn’t loose. Baking pies 24 hours before you plan to serve them is a great option.
Cooked fruit pies with crumb or pie crust tops are safe to store at room temperature for up to 3 days-cooled and covered.
If you wish to serve a warm slice of pie, allow pie to cool and set up- then gently warm pie in a low 200 oven for 15 minutes before serving.
Happy Baking!!
