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#All recipes cherry crumb pie how to#
#All recipes cherry crumb pie full#

However, any old grocery store brand of butter will do in a pinch. I tend to use European butters when making pie crust (Kerrygold and Plugra are two favorites) because they have a higher fat content, which will also make for a flakier, richer crust.

The thinner and more evenly distributed the butter pieces are in the dough, the flakier your crust will be. As the butter cooks, it creates steam pockets in the dough that make flaky layers. Fraisage is the fancy French term for using your hand to scrape the dough across your work surface, creating super thin sheets of butter in the process. This pie crust uses a pretty unique technique called fraisage to make an insanely flaky, crisp crust. Top it with a scoop of vanilla ice cream or freshly whipped cream and you’re really doing something right. Juicy, slightly tart fresh cherries that get cooked down into a perfectly sweet filling, encased in a mega flaky all butter crust and topped with subtly spiced seriously addicting crumb topping – does anything sound more perfect than that? Neither would you be if you invited me to your 4th of July gathering and I showed up with this beauty. I admit it: I’m addicted to pie baking, and I’m not at all sorry about it. You know I couldn’t let a holiday weekend go by without a new pie recipe, right? If you live in a warm or humid area, the food might go off faster!).Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping. They should last up to 2 days (Always check before consuming. If you have any leftovers, keep them covered (or in an airtight container) in a pantry or fridge.Press it down well making sure the sides of pie crust are also secured and won’t slide down much. Instead of weights place an aluminum foil inside the pie pan and fill it with rice (uncooked).Always keep an eye on baking when making it for the first time.

This will depend on your oven, the position of the pie (use middle or bottom rack) as well as the tart/pie pan you use, and the altitude you live in.

#All recipes cherry crumb pie full#

If you want to make 2 pies, use my full recipe for shortcrust pastry or double this one.

This recipe was developed for an 8-inch/20-centimeter wide and 1.25-inch/3-centimeter deep tart/pie pan.

You will only need a little water to bring the pastry together. However, flours can vary in the amount of moisture they contain so adjust this.

The pastry should not need a lot of water.

It’s the kind that has small sugar crystals (similar to fine salt).

If possible use superfine (caster) sugar.

Cherry Cheesecake Pie – no bake, perfect for summer!.

More sweet pie recipes you might like to try: What does this recipe for cherry crumb pie contain?

Cherry pie filling can be substituted with a homemade filling of any flavor! I have made this crumb pie with blueberry pie filling, strawberries,….

If you are still worried that it will shrink, leave a slight overhang over the sides of the tart pan. Never skip chilling as it reduces shrinking. There are some things that need to be followed to achieve the best results though.

Making pie crust from scratch is easy.

If you want to feed more people, it’s easiest to make 2.

Just note that this is cherry crumble pie is smaller in size (yields 4 generous portions or 6 smaller ones).

Like I have already mentioned, I am using homemade pie pastry, but you can use a store-bought if you want to.

You will need to pre-bake the crust first to avoid soggy bottom (detailed instructions in the recipe card). This can be tweaked to your liking, or easily doubled if needed! A delicious crumble mix, perfect for any pie ready in minutes. Topping is a mixture of flour, sugar, butter, and pecans. The filling is from a can, so no need to do anything there, just open it and empty. You can prepare the pastry a day or two ahead and keep it in the fridge until ready to use!

Tart/pie pan – I used an 8-inch (20-centimeter) wide and 1.25-inch (3-centimeter) deep pan with removable bottom.

Pie weights – for blind baking the pastry (or aluminum foil and rice or beans instead).

Food processor – for pecans and/or making cherry pie crumb topping (both can be done by hand as well).

Rolling pin & knife – for rolling the pie pastry and trimming off the excess.

Mixing bowl & plastic wrap – when making pie crust from scratch.Pecans – a tasty add-on to a pie topping.Sugar – granulated or superfine (not confectioner’s/powdered/icing sugar).Cherry pie filling – this recipe yields a smaller pie so you will only need 1 (14.5-ounce/411-grams) of filling.Pie crust – I am using homemade shortcrust pastry.

#All recipes cherry crumb pie how to#

This is a relatively small-batch sweet cherry pie recipe so it’s perfect for smaller families! How to make cherry crumb pie