Cherry Crisp Pie

Cherry Crisp Pie

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Crisps, Desserts, Fruit, Pie, Thanksgiving
Recipe from Midwest Living
SERVINGS
8
PREP TIME
20 mins

Cherry Crisp Pie

Recipe from Midwest Living
Recipe from Midwest Living
Cherry Crisp Pie
SERVINGS
8
PREP TIME
20 mins
not yet rated
add your rating
add a comment

Related Categories:

Crisps, Desserts, Fruit, Pie, Thanksgiving
Ingredients
  • 1   cup granulated sugar
  • 3   tablespoons quick-cooking tapioca or cornstarch
  • 2  16  ounce package frozen unsweetened pitted tart red cherries
  •  Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
  • 2/3  cup rolled oats
  • 2/3  cup all-purpose flour
  • 1/2  cup packed brown sugar
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground cinnamon
  • 6   tablespoons butter
Helens Single-Crust Pie Pastry
  • 1 3/4  cups cake flour or all-purpose flour
  • 1/3  cup all-purpose flour
  • 3/4  teaspoon salt
  • 6   tablespoons cold butter, cut into pieces
  • 3   tablespoons shortening
  • 5   tablespoons cold water
  • 2   tablespoons lightly beaten egg or 1 egg yolk
  • 1   teaspoon lemon juice or vinegar

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Directions
1. 
In a very large bowl, stir together the granulated sugar and quick-cooking tapioca; add frozen cherries. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally.*
2. 
Transfer cherry mixture to a 4-quart Dutch oven. Add 2 tablespoons water. Cook and stir over medium heat until slightly thickened and bubbly. Let cool to room temperature. Cover and chill in the refrigerator while preparing pastry.
3. 
Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.
For crumb topping:
1. 
In a medium bowl, stir together the oats, flour, brown sugar, salt and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
2. 
Transfer cherry mixture to the pastry-lined pie plate. Sprinkle crumb topping over cherry mixture. To prevent overbrowning, loosely cover pie with foil.
3. 
Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degrees F oven for 20 minutes. Remove foil. Bake 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.
Helens Single-Crust Pie Pastry
1. 
In a very large bowl, stir together the granulated sugar and quick-cooking tapioca; add frozen cherries. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally.*
2. 
Transfer cherry mixture to a 4-quart Dutch oven. Add 2 tablespoons water. Cook and stir over medium heat until slightly thickened and bubbly. Let cool to room temperature. Cover and chill in the refrigerator while preparing pastry.
3. 
Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.
For crumb topping:
1. 
In a medium bowl, stir together the oats, flour, brown sugar, salt and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
2. 
Transfer cherry mixture to the pastry-lined pie plate. Sprinkle crumb topping over cherry mixture. To prevent overbrowning, loosely cover pie with foil.
3. 
Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degrees F oven for 20 minutes. Remove foil. Bake 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Tip

  • *If using cornstarch,

    it isn't necessary to let mixture stand 45 minutes.

nutrition information

Per Serving: cal. (kcal) 634, Fat, total (g) 24, chol. (mg) 62, sat. fat (g) 13, carb. (g) 99, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 49, pro. (g) 8, vit. A (IU) 1506, vit. C (mg) 2, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 101, Cobalamin (Vit. B12) (g) 0, sodium (mg) 425, Potassium (mg) 275, calcium (mg) 50, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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