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Cherry Recipe

Cherry Crumble Pie


  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 75 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 200°C/180°C fan/390°F/gas 6.
  2. On a floured work surface, roll out the chilled pie dough.
  3. Transfer it to your pie tin then trim the edges and crimp.
  4. Chill the pie crust in the refrigerator for at least 30 minutes.
  5. Remove from the fridge and line with baking parchment or foil.
  6. Pour in baking beads and make sure they cover the bottom of the pie and press against the sides of the pie.
  7. Bake for 15 minutes or until the edges are barely golden.
  8. Remove the pie from the oven and remove the baking beads.
  9. Dock the pie crust but pricking holes in the base with a fork.
  10. Brush the pie shell with egg wash with a pastry brush.
  11. Bake the pie shell for another 7 minutes to crisp up the base. Now you have a partially blind baked pie crust.
  12. Meanwhile, mix the cherries, sugar, corn starch, zest and lemon juice in a large bowl.
  13. In another bowl, rub the oats, flour, ground almonds, cinnamon and butter together with your hands until crumble has a light breadcrumb texture.  
  14. Once the pie shell has finished cooking, remove from the oven and wait for it to cool down a bit.
  15. Lower the oven’s heat to 180°C/160°C fan/350°F/gas 4.
  16. Pour the cherry filling into the pie shell and even out the mixture.
  17. Sprinkle on the crumble topping and continue to bake for a further 50 minutes or until the pie has browned on top.
  18. Remove from the oven and wait for the pie to cool down enough to slice and serve. Ice cream works well!
  19. Alternatively, serve the pie cold with whipped cream.

Notes

  • 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

Nutrition

  • 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