A crumb topping is much easier to work with. I taught this pie last year in my classes as an alternative to the typical double crust pie. And I love using several different types of apples in pies and applesauce for a more interesting flavor profile. There are so many wonderful varietals of apples, from tart to sweet and everything in between. I adore apple desserts in the fall when the fruit is in season. In fact, in the last couple of years, I have expanded the apple pie selection to include this apple crumb pie, as well as the classic. I am trying to simplify my menu this year, but I can’t bring myself to bake fewer pies. I do this because pies are my favorite thing to make for the holiday. Serve with whipped cream or ice cream.I bake way too many pies on Thanksgiving – 2 pumpkin, 2 pecan and 2 apple. Remove the foil then bake an additional 15-20 minutes or until top is golden. Cover the edge of the pie with foil to prevent overbrowning. Fill with the cherry filling then add the streusel on top.Fold under any extra pastry and crimp the edges. On a lightly floured surface, roll out the dough into a 12-inch circle.Refrigerate until ready to assemble the pie. With a pastry blender, cut in the butter. Make the streusel: In a medium bowl, stir together the flour, sugar, cinnamon, nutmeg, clove, and salt.Wrap in plastic wrap and refrigerate at least 1 hour or until cold. Shape the dough into a ball then flatten into an evenly round disk.Use a pastry blender to cut the butter into the flour. Add the water and pulse until a dough forms.Īlternatively, add the flour, sugar, and salt to a large bowl. Add the cold butter and pulse until the butter is cut into the flour, looking like large pebbles. In the bowl of a food processor, add the flour, sugar, and salt.If you’re looking to make a small cherry pie, check out my Mini Cherry Pie For Two. If that’s my biggest problem, life must be pretty good. My coworkers and family gobbled it all up. I bet you’re wondering if I approve of my pie. I chose pecans, cinnamon, and clove, but you can do your favorite nut (walnuts or almonds would be great substitutes) and your favorite baking spices (nutmeg or cardamon perhaps). I was toying with the idea about doing a lattice crust (where you criss-cross dough strips on top), but I already fought with the bottom layer of pie crust when rolling it and decided a crumb topping is much easier and quicker to make. You can also substitute blueberry pie filling, peach pie filling or apple pie filling if you don’t want cherry. I posted about making Cherry Pie Filling, which is what I used for this cherry crumble pie recipe. It’s why I made Coconut Cream Pudding and not Coconut Cream Pie. It’s why I’d rather make a graham cracker crust and not pie crust. It’s why I make pot pie with puff pastry and not pie crust. If you gave me a slice right now, chances are I eat the filling and leave the crust. Maybe because I’ve never actually had a good piece of pie. If you’ve been following my blog for some time, you probably know that pie is my least favorite dessert. Fresh sour cherries are cooked then put into a flaky pie crust and topped with cinnamon pecan streusel. Instead of being overambitious with yet another pudding pie, I made a Cherry Crumble Pie. I promised a friend I would make and blog about a successful pie. I have failed at lemon meringue pie (filling too thin), graham cracker pie (meringue left puddle of egg whites), and coconut cream pie (filling didn’t stabilize). A lot of you are probably laughing right now, saying the filling is the least of your worries. Ok, I can’t roll it into a circle and make pretty edges, but I can at least make and roll one out. Most of you are probably agreeing right now, admitting you have failed or are too scared at pie crust. What is the one item that no matter how many times you try, you seem to fail at one aspect? Mine is pie. Cherry Crumble Pie with a cinnamon pecan streusel is made with a homemade cherry pie filling and pie dough from scratch.
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