Cherry Crumb Pie

Cherry Crumb Pie

Yield: 1-9″ deep dish pie

 

Pie Crust

12 oz all-purpose flour (about 2 1/2 cups)

1 tsp salt

1/2 # cold butter, cut into Tablespoon size pieces

1/4 to 1/2 cup water

Pour flour onto a clean, dry work surface. Add in salt, and then butter. Toss ingredients together until all butter pieces are coated. Using a rolling pin, roll the butter in the dry ingredients to create paper thin sheets or “shingles.” Once all of the butter has been rolled, pile these ingredients into a mound. Create a well in the center of the mound. For ice cold water, pour water over ice cubes and let sit for a minute. Pour out the very cold water into a measuring cup and pour this into the center of the well. Start with 1/4 cup of cold water. Without breaking the sides of the well, sprinkle some of the dry ingredients over the water. Let sit for one minute. Gently combine the pie dough ingredients with your hands. Pie dough should come together without too many dry bits and without being sticky at all. If it is too dry, add more water, 1 Tablespoon at a time until desired consistency is reached. Form into a flat disc and wrap in plastic wrap. Place in the fridge for 30 minutes or until chilled slightly.

*Recipe adapted from The Culinary Institute of America’s 3:2:1 Pie Crust Recipe

 

Cherry Pie Filling

3 cups cherry juice (from thawed cherries, plus added store bought cherry juice or water if needed)

1 # sugar (about 2 1/4 cups)

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 teaspoons lemon juice

1/4 teaspoon salt

1/2 cup cherry juice (from thawed cherries, plus added store bought cherry juice or water if needed)

4 oz cornstarch (scant 1 cup)

3# frozen, pitted cherries

Thaw and drain cherries. Save the juice. Combine the 1st cherry juice, sugar, spices, lemon juice and salt and bring to a simmer on medium high heat. Dissolve cornstarch in the 2nd cherry juice and slowly add to the simmering mixture. Bring cherry mixture to a boil and cook for 1 minute. Gently fold in cherries. Allow the filling to cool slightly before using.

*Recipe slightly adapted from The Culinary Institute of America’s Cherry Pie Filling Recipe

 

Crumb Topping

1/2 cup old-fashioned oats, optional

1 cup all-purpose flour

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 Tablespoons cold butter, cut into small cubes

Combine the oats, flour, brown sugar, cinnamon, and salt in a bowl. Add butter. Using your hands, pastry cutter, or two forks, rub the butter into the dry mixture until the butter is the size of small peas. Place in the fridge for 30 minutes.

*Recipe slightly adapted from Martha Stewart’s Apple Crumb Pie Crumb Topping

 

To assemble the pie:

Preheat oven to 375F. Roll the pie dough into a circle on a clean, dry work surface dusted with all-purpose flour to between 1/4 and 1/8″ thickness or until the crust is 1″ larger than the pie dish. Fold the rolled dough gently in half and carefully place it into the pie dish. Unfold the pie dough and gently fit it into the pie dish so that there are no air bubbles between the dish and the pie dough. Fold the overhanging dough under to that it comes just to the rim of the pan. Press down gently to seal the edges. Pour in the filling. If there is too much, carefully scoop out some of the syrup so that it doesn’t dribble down over the pie dough. (The extra syrup makes for a great topping for cheesecake, cake, or ice cream.) Sprinkle the filling with the crumble mixture. Place on a sheet tray and bake for 1 hour 45 minutes, or until the pie crust is a deep golden brown and the filling is bubbling. Let cool for at least 1 hour before transferring to the fridge for at least two hours. Serve pie with Chantilly cream, if desired.

 

Simple Chantilly Cream

1 cup heavy cream, cold

1 Tablespoon confectioner’s sugar, or more to taste

1 teaspoon vanilla extract or vanilla bean paste

Combine all ingredients in a bowl. Whip by hand or with a handheld or stand mixer to stiff peak. Store in the fridge until needed.

cherrycrumbpie1

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