Cherry crumb pie with canned pie filling1/11/2024 ![]() ![]() ![]() If you have the time, go ahead and make your own pie crust! I highly recommend this pie crust recipe. Cherry Pie With Crumb Topping Recipe - The Spruce Eats Cherry Crumb Pie.Sprinkle crumb topping evenly over pie filling. ![]() 2 cans (21 oz each) cherry pie filling 1 tablespoon cornstarch. Using a pastry blender or two knives, blend topping ingredients with cold butter. While a fresh-out-of-the-oven cherry pie with crumble topping is stunning and perfectly. Mix cherry pie filling with almond extract. Roll out your prepared pie crust into a 9 inch deep dish, glass pie plate. Just blend the flour, brown sugar, and COLD butter until well mixed and it… well… crumbles! My biggest tip is that the butter needs to be cold take it right out of the fridge before making the crumb topping.Ībsolutely! But I will be honest, it’s never made it to the freezer in this house because it’s devoured immediately! Just tightly cover the pie just before baking to freeze, thaw overnight, and bake as usual for best results. My mom has been making this Cherry Crumb Pie recipe for as long as I can remember! You can’t go wrong with this one, that’s for sure!Ĭrumb toppings in my family are an art form, ha! But really, it couldn’t be simpler. If the crust is getting too brown before the pie is finished, cover with foil and continue baking.This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling – perfect pie year round!ĭo you have a special family dessert? In our family, pies are a huge tradition. Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. Brush the top with the egg wash and sprinkle with sugar Beat the remaining egg in a small bowl for the egg wash. Trim off the edges and crimp the top and bottom crusts together to seal them. Roll out the second dough the same size and place it over the pie. Go around the pie pan pinching and tucking the dough to make a clean edge. Gently press the dough against the edges of the pan. With a spatula, lift the dough into the pie pan. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan. On a floured surface, roll out one piece of dough starting at the center and working your way out. When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Updated on This Cherry Crumble Pie has a sweet cherry filling and a buttery crumble topping. Cover and refrigerate until ready to use. Remove from the heat and let cool completely. Continue to cook until glossy and thickened, 2 to 3 minutes. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Grandmother's Kitchen says to preheat the oven to 400 degrees Fahrenheit and bake the pie for 40 to 45 minutes. Use foil to cover the edges of the crust to prevent burning. Stir in the balsamic vinegar and cook for 1 minute. Sprinkle some sugar on the top of the crust to make it look much more appetizing and give it a delightful crunch. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.)įor the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Seal the bags and place them in the freezer until you need them. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Stir gently to combine.įorm the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. 12.0K 28 Jump to Recipe Jump to Video This Cherry Crumb Pie is so easy Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling perfect pie year round Do you have a special family dessert In our family, pies are a huge tradition. ![]() Add the cold water, sugar, white vinegar and salt. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. Ive been making this for years and its delicious but youll want to drain the juice from the canned cherries and set it aside. For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes. ![]()
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