Sour Cherry Crumb Pie
Sour Cherry Crumb Pie offers a delightful balance of tart cherries and sweet, crunchy topping, making it perfect for summer gatherings or dessert indulgence. The tartness of the cherries complements the nutty almond crumb, appealing to fruit lovers and pie enthusiasts alike.
Ingredients
Instructions
- Mix tapioca and 1/3 cup sugar together.
- Layer cherries in an unbaked 9-inch pie crust, in thirds, alternating them with a sprinkling of the tapioca and sugar mixture.
- Prepare the crumb topping by combining flour, 1/2 cup sugar, a pinch of salt, and chopped almonds.
- Sprinkle the crumb mixture evenly over the cherries.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes, or until the topping is golden brown and the filling is bubbly.
Tips & Substitutions
To enhance the flavor of your Sour Cherry Crumb Pie, consider adding a teaspoon of almond extract to the cherry filling for a deeper taste. If you don't have tapioca, cornstarch can be a suitable substitute for thickening the filling. For a nut-free version, simply omit the chopped almonds from the crumb topping. Remember to taste your cherries; if they're particularly tart, adjust the sugar accordingly.
Serving Suggestions
Serve warm slices of Sour Cherry Crumb Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. This pie pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Short Bread Cookies or a slice of Willard Scott's Favorite Christmas Cake during gatherings.
Storage & Reheating
Store any leftover Sour Cherry Crumb Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also enjoy it cold or at room temperature for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cherry Crumb Pie contains roughly 231 calories, with 6g protein, 28g carbohydrates, and 12g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen sour cherries for this recipe?
Yes, frozen sour cherries can be used in this recipe. Just make sure to thaw and drain them well to remove excess moisture before mixing them with the sugar and tapioca, which will help prevent a soggy pie crust.
What type of pie crust should I use?
A standard unbaked 9-inch pie crust works best for this recipe. You can use homemade or store-bought crust. If you're looking for a gluten-free option, consider using a gluten-free pie crust available in stores or make one at home using almond flour.
How can I tell when the pie is done baking?
The Sour Cherry Crumb Pie is done when the topping is golden brown and the filling is bubbling around the edges. Keep an eye on it during the last few minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).