If you aren't able to get your hands on fresh cherries, I have an alternative that uses a great quality canned cherry. This is not cherry pie filling, these are red tart cherries in water that are drained and cooked on the stove to create a deliciously sweet and tart filling. On top of the cherry pie is a crunchy and sweet crumble topping. Traditionally crumble toppings use brown sugar, but we like to use plain sugar for a twist. Ready for the recipe?
Sour Cherry Crumble Pie
Makes one pie
1 1/2 cup sugar (more or less to taste)3 tablespoons cornstarch*
2 cans OregoN Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp red food coloring (optional)
1/4 tsp almond extract (optional)
1 tablespoon butter or margarine
1 prepared pie crust
1/2 cup butter, cold
1/2 cup sugar
1 c. flour
1. Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine.
2. Prepare crumble topping: Using a pastry cutter or fork, blend the crumble topping ingredients together. Sprinkle over the pie.
3. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
Makes 8 servings.
*Three tablespoons quick cooking tapioca may be substituted. Discard juice, combine sugar, tapioca, cherries, food coloring and almond extract; mix well and let stand 20 minutes before pouring mixture into pastry lined pie pan. Continue as above.