Sour Cherry Pie with Crumb Topping
Celebrate summer with this sour cherry pie and a delicious crumb topping
Equipment
- Food Processor optional
- cherry pitter
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/4 tsp cinnamon
- 6 Tbs cold, salted butter cut into cubes
Sour Cherry Pie Filling
- 5-6 cups sour cherries, pitted
- 3/4 cup sugar
- 2 Tbs cornstarch
- 2 Tbs all-purpose flour
- 1/4 tsp almond extract
- 1/4 tsp cinnamon
Instructions
Make the pie crust
- Make a pie crust using my Flakey Homemade Pie Crust recipe. You can also use a store-bought pie crust.
- Place the pie crust in an 8-inch disposable foil pie shell. Place in the freezer for at least 30 minutes, or even days in advance.
Make the crumb topping
- Place all ingredients except butter in a food process and and pulse to combine and break up the oats.
- Add the butter and pulse until combined.
- Place in the fridge until you're ready to assemble your pie.
Make the filling
- Preheat the oven to 400°F
- Combine all ingredients in a large bowl and stir.
Assemble the pie
- Take the frozen pie shell and scoop the filling into the shell.
- Spread the crumb topping all over the top of the pie.
Bake
- Place your assembled pie on a large baking sheet. This will help catch any juice that oozes out of the pie during baking. Don't skip this step or you could end up with juice burning on the bottom of your oven!
- Place the pie and baking sheet on the bottom rack of your oven.
- Bake for 1 hour - 1 hour 10 minutes, until the pie is bubbling and the crust is a golden brown.
- Remove from the oven and let cool at least 2 hours before serving. Enjoy!