A cherry crubmle pie is the perfect marriage between a cherry pie and a cherry crumble. Don’t miss out on this season’s best cherries for making a dessert.
- 320g (11oz) ready made shortcrust pastry
- 1 egg, whisked
- 1kg (2.2lbs) Picota cherries, washed, pitted and halved
- 100g (3oz) sugar
- 30g (1oz) corn starch
- zest of 1 lemon
- 30ml (2 tbsp) lemon juice
- 75g (2 1/2oz) oats
- 25g (1 oz) plain flour
- 25g (1 oz) ground almonds
- 1.25ml (1/4 tsp) cinnamon
- 40g (1 1/2oz) butter
- Preheat the oven to 200°C/180°C fan/390°F/gas 6.
- On a floured work surface, roll out the chilled pie dough.
- Transfer it to your pie tin then trim the edges and crimp.
- Chill the pie crust in the refrigerator for at least 30 minutes.
- Remove from the fridge and line with baking parchment or foil.
- Pour in baking beads and make sure they cover the bottom of the pie and press against the sides of the pie.
- Bake for 15 minutes or until the edges are barely golden.
- Remove the pie from the oven and remove the baking beads.
- Dock the pie crust but pricking holes in the base with a fork.
- Brush the pie shell with egg wash with a pastry brush.
- Bake the pie shell for another 7 minutes to crisp up the base. Now you have a partially blind baked pie crust.
- Meanwhile, mix the cherries, sugar, corn starch, zest and lemon juice in a large bowl.
- In another bowl, rub the oats, flour, ground almonds, cinnamon and butter together with your hands until crumble has a light breadcrumb texture.
- Once the pie shell has finished cooking, remove from the oven and wait for it to cool down a bit.
- Lower the oven’s heat to 180°C/160°C fan/350°F/gas 4.
- Pour the cherry filling into the pie shell and even out the mixture.
- Sprinkle on the crumble topping and continue to bake for a further 50 minutes or until the pie has browned on top.
- Remove from the oven and wait for the pie to cool down enough to slice and serve. Ice cream works well!
- Alternatively, serve the pie cold with whipped cream.
- In this recipe I used a 23cm (9in) pie tin.
- If you don’t have baking beads, you can use dried beans, rice, or popcorn kernels instead.
- Category: Dessert
- Cuisine: American
- Serving Size: 1 serving
- Calories: 383
- Sugar: 27.7 g
- Sodium: 100 mg
- Fat: 13.7 g
- Saturated Fat: 6.2 g
- Carbohydrates: 58 g
- Fiber: 3.4 g
- Protein: 6.4 g
- Cholesterol: 31 mg