Tuesday, June 29, 2010

True Homemade Cherry Crumb Pie.....

When was the last time you had an honest-to-goodness piece of homemade cherry crumb pie?  If you think you've had it at any chain restaurant,  think again.  My friend Kandace was kind enough to invite me to her back yard to pick from her beautiful sour cherry tree.  What a treat!  After arriving home from picking, I got busy.   After a thorough rinsing,  I tried using a "cherry pitter," but quickly learned that it was much quicker and easier to simply use my thumb nail to remove the pit.  Also, I decided to cook the fruit with the sugar and flour on the stove to cut baking time in half.  I absolutely adore crumb topping.  It is such a treat to have a little crunch on top of the deliciously sweet cherry filling.  Of course, you must top with a dollop of fresh whipped cream or my favorite, a healthy scoop of real vanilla ice cream.   I love Breyer's Natural Vanilla.   There are only 5 ingredients listed.    Enjoy this recipe made with real  ingredients.  Try comparing to a store bought pie ingredient list, you will be amazed!  You will find the recipe for real butter crust below.  Enjoy!!

Homemade Cherry Crumb Pie

For the filling:
4 cups pitted sour cherries
¼ cup flour
1 cup sugar

For the crumb topping:
½ cup flour
¾ cup sugar
½ teaspoon cinnamon
5 tablespoons softened butter

One single pie crust, recipe below

1) In a large sauce pan, add cherries, sugar, and flour. Mix well. Cook over medium heat until it comes to a bubble, allow to bubble for a couple of minutes. Remove from heat.
2) Preheat oven to 375’. In small mixing bowl, add all crumb topping ingredients. Blend together with fingers until you have a crumbly mixture. Set aside.
3) Prepare pie crust and put into 9” pie plate. Flute edges. Pour in warm cooked cherry filling. Sprinkle crumb mixture over filling. Bake for 30-35 minutes or until crust is nicely brown.

**tip**I bake pies on a piece of foil to catch any potential drippings from messing up my oven.  Cut a large enough piece to fit under the pie and curl up the edges.

No comments:

Post a Comment