If you are a huge fan of cherry desserts, this goes perfectly with a cup of coffee or your afternoon tea. ( It's basically baking your crust for 15 minutes before actually baking the pie with all the ingredients.) For other pie crust tips, go here! Loaded with tart red cherries and surrounded with perfect sweetness, this Miss NiNi favorite sits on a traditional pie crust. Here's how to blind bake if you go that route here. Bake at 350F for 40-45 minutes until streusel topping is lightly brown and filling bubbles near the edges. Place pie, on middle rack, in a pre-heated 425 degree oven for 20 minutes. Place pie on a baking sheet, in case of spills. Sprinkle the crumble topping over the filling. Spread the pie filling into the chilled pie crust. ( See this post for a step-by-step pie crust tutorial.) Spread the prepared cherry pie filling into the crust, and sprinkle crumb topping evenly. Melt the 3 Tablespoons of butter from the filling, pour over rhubarb mixture, stir to combine. You can add it directly into the pie crust, BUT if you do, use a blind baked pie crust, so you don't get a soggy pie crust. Cut off or tuck excess crust underneath and crimp the edges. You could also mix all the ingredients for the sour cherry pie filling, WITHOUT cooking it over the stove. I carefully roll the dough back onto the rolling pin, lift up and unroll it into a 9 inch pie pan. On a floured work surface, roll dough out to 1/4 inch thick. Cut in butter by hand until fully crumbled. Remove chilled dough from the refrigerator and unwrap. But those sour cherries! (These were frozen ones I thawed and drained, but you can also get the canned red tart cherries like these. For the topping: In a small bowl, combine almonds, coconut, flour and brown sugar. You could use your favorite cherry pie filling you buy at the store or maybe some you canned instead of making this filling, if that's more convenient. In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Isn't every dessert? LOLīut, you know Thanksgiving and Christmas is coming up, like BAM! It will be here before you know it and this would be a really wonderful pie to serve. Place the crust into the fridge to cool while you prepare the rest. This is really wonderful for all occasions, of course. Go for decadence and top it with a scoop of cinnamon ice cream and you have a very fall-worthy dessert! For another cherry twist, you may love these OMG! Heavenly Cherry Cheesecake Swirl Brownies and this Very Cherry Cheesecake Poke Cake! The sweetness of the brown sugar crumble with the tart cherries and the flaky pie crust is so scrumptious. It was always served still hot with a little milk added to cool off a bit and it was heavenly.Īnd cherry pie.oh yes! Cherry Pie is such a favorite, we cannot leave it out to use red tart cherries! My mom used to make the best of sour cherries with Bisquick dumplings she made over the stove-top. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. Sour or red tart cherries have always been a favorite of our family from when I was a kid. Make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Cherry Crumble Pie is generously loaded with tart cherry pie filling and is yummily enhanced with what is bound to be everyone’s favorite thing about this pie, the thick buttery crumble topping! Yessss!
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