Cherry Pie with Crumb Topping
User Reviews
4.8
15 reviews
Excellent
Cherry Pie with Crumb Topping
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My Cherry Pie with Crumb Topping has a tender, flaky crust loaded with juicy cherries in a thick sauce and buttery crumbles on top baked to a golden brown.
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Ingredients
Pie Dough
- 2 1/2 cups all purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 8 tbsp cold unsalted butter cubed
- 8 tbsp cold vegetable shortening
- 6 to 8 tbsp chilled vodka (See Note 1)
Crumb Topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter softened
- 1/4 cup rolled oats
- pinch salt
Cherry Filling
- 5 cups fresh or frozen pitted cherries (See Note 2)
- 4 tbsp corn starch use half if cherries are fresh
- 2/3 cup sugar
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
Instructions
Dough
- Add the flour, sugar, salt, butter and shortening to a food processor. Pulse until the mixture resembles coarse crumbs.
- Add the chilled vodka, a tablespoon at a time, until dough comes together (don’t add any more vodka). You want just enough to bind the dough together.
- Remove dough from processor and form into 2 flat oval discs and wrap in plastic wrap. Freeze one (for up to a month) for later use. Chill other in refrigerator for 30 minutes.
Crumb Topping
- Make the crumb topping by combining all ingredients in a small bowl, mixing to create coarse crumbles with a fork. Set aside.
Cherry Filling
- In a bowl, combine the cherry filling ingredients, tossing to mix thoroughly and cherries are coated.
Assembly
- Preheat oven to 375°F.
- Remove chilled dough from the refrigerator and unwrap. On a floured work surface, roll dough out to 1/4 inch thick, working from the center outwards.
- I carefully roll the dough back onto the rolling pin, lift up and unroll it into a 9 inch pie pan. Gently press dough into pan bottom and up sides. Trim excess dough from the edges and crimp.
- Pour cherry filling into pie shell and sprinkle the crumb topping over all. Bake for 35-40 minutes on a lined baking sheet. Top should be golden brown and fruit bubbling.
Notes
- Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple.
- Fresh or frozen cherries can be used, just drain excess water from thawed frozen. Using the canned version with the "sauce" is pretty flavorless and just a sauce thickened by cornstarch. I find the ratio of cherries to sauce in those 1 part cherries to 2 parts sauce and go for the fresh or frozen. If you do use them, double up after draining the sauce to get the right amount of cherries needed.
Nutrition Information
Show Details
Calories
613kcal
(31%)
Carbohydrates
87g
(29%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Cholesterol
31mg
(10%)
Sodium
227mg
(9%)
Potassium
264mg
(8%)
Fiber
3g
(12%)
Sugar
45g
(90%)
Vitamin A
410IU
(8%)
Vitamin C
6mg
(7%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 87g | 29% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 31mg | 10% |
| Sodium | 227mg | 9% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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