Ricotta Cherry Crumb Pie
User Reviews
5.0
24 reviews
Excellent
Ricotta Cherry Crumb Pie
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This Ricotta Cherry Crumb Pie is a delicious alternative to using up some summer cherries. Fancy it up by serving with a scoop of vanilla ice cream.
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Ingredients
FOR THE PIE CRUST
- ¾ cup + 2 tablespoons flour (all purpose) (114 grams total)
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- 1 pinch salt
- 1 large egg (room temperature)
- ¼ cup + 1 tablespoon butter (room temperature) (70 grams total)
CRUMBLE TOPPING
- ½ cup all purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons butter (room temperature)
CHERRY RICOTTA FILLING
- 1 cup ricotta cheese*
- 1 large egg (room temperature)
- 1½ tablespoons whole/heavy/whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1¾ cups cherries (about 38) (I use sweet cherries)
*Drain the ricotta in a sieve for about 15-20 minutes to remove excess moisture.
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Instructions
- Place the flour, sugar, baking powder & salt, in the bowl of the food processor, stand up mixer or large bowl, whisk them together then add the butter and egg, pulse to combine, beat (with flat beater) or combine by hand.
- Move the dough to a lightly floured flat surface and gently knead into a smooth ball, wrap in plastic and chill for at least 30 minutes.
WHILE THE DOUGH IS CHILLING
- Make the crumb topping, in a medium bowl mix together the flour and brown sugar, cut in the butter until coarse crumbs form. Set aside. Rinse the cherries, remove the pits and slice in half.
- In a large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the cherries.
- Pre-heat oven to 350F (180C).
- Remove the dough from the fridge and knead a couple of times to soften it up, place the dough on a floured flat surface. Roll out to 1/8″ thick circle. Be sure to lightly flour the rolling pin also.
- Transfer the circle to a lightly floured & greased 8 or 9 inch (20 or 22 cm) pie plate, trim the dish of any extra dough. Prick the dough with the tongs of a fork, top with the Ricotta cream mixture. Sprinkle with the crumb topping and bake for approximately 30-35 minutes. Let cool before serving. Dust with powdered sugar or serve with a scoop of ice cream if desired. Enjoy!
Notes
- For room temperature ingredients remove from the fridge 30-45 minutes before using.
- Any leftovers should be covered in plastic and refrigerated. It will keep for up to 2-3 days in the fridge.
- To freeze the pie, cool it completely, then wrap it in plastic wrap, then again in foil. Place in a freezer safe bag or container and freeze. It will last up to 3 months in the freezer. Thaw in the refrigerator.
Nutrition Information
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Calories
327kcal
(16%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
156mg
(7%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
650IU
(13%)
Vitamin C
2mg
(2%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 156mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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