Cherries are a summer boon in a wide areas of the United States. Cherry trees are often used as decorative landscaping due to their relatively small size and beautiful spring blossoms. However, their looks are only part of the benefits these trees can provide. Cherries are a delicious treat that the homeowner can reap from their own trees each summer.
Sour cherries often take a back seat to their sweet cousins who can be eaten fresh from picking. However, sour cherries can really shine when baked with sugar. Sour cherries are perfect candidates for pies, crisps, and even muffins. This sour cherry pie uses a sweet crumb topping, although it could easily be replaced by a lattice pie crust depending on the whims of the cook.
Ingredients for Sour Cherry Crumb Pie
Pie Crust and Filling Ingredients:
- 4 cups of fresh, pitted sour cherries
- 1 cup sugar
- 1 ½ Tbsp. flour
- ¼ tsp. salt
- 1 refrigerated crust for 8” pie
Crumb Topping Ingredients:
- 3/4 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/4 lb. butter (1 stick)
Baking Tools:
- 8” pie plate
- Two bowls
- Pastry cutter or two knives
- Spatula
- Measuring cups and spoons
How to Make a Sour Cherry Crumb Pie
- Preheat the oven to 425ºF. In an 8” pie plate, place the pie crust and remove any air bubbles between the crust and the plate. Trim the edges of the crust as needed, and crimp.
- In a medium bowl, mix crumb topping ingredients. Use a pastry cutter or pair of knives to cut the butter into the dry ingredients until the mixture resembles coarse gravel. Set aside.
- In a separate bowl, mix the remaining ingredients (cherries, sugar, flour, and salt) until the cherries are well coated. Pour the cherry mixture into the prepared pie crust and smooth the mixture so it is even. Pour the topping mixture onto the center of the pie, then smooth the topping out towards the edges of the pie.
- Place the pie in the preheated oven and bake for 10 minutes, then reduce the temperature to 350ºF and bake for an additional 30 minutes. If the edges of the crust brown too quickly, use a strip of aluminum foil to cover the edges of the crust for the remainder of the baking time. The pie is done when the edges of the filling are bubbling and the crumb topping has turned golden brown. Remove the pie from the oven and let cool.
The sour cherry crumb pie can be served warm with a scoop of ice cream, but is just as good at room temperature, or it can be chilled for a cool treat on a hot night.
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