Sour Cherry Crunch Pie
Ingredients
- 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5) ⓘ
- 1/4 cup heavy cream (to glaze the crimped pie edges) ⓘ
- 1 cup granulated sugar
- 1/4 teaspoon salt ⓘ
- 3 tablespoons cornstarch ⓘ
- 5 cups sour cherries, stemmed, pitted, and drained ⓘ
- 1 1/2 teaspoons fresh lemon juice ⓘ
- 1 teaspoon pure vanilla extract ⓘ
- 1/2 cup unbleached all-purpose flour ⓘ
- 1/3 cup firmly packed light brown sugar ⓘ
- Zest of 1/2 orange ⓘ
- 3/4 cup coarsely chopped walnuts ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
Instructions
- Preheat the oven to 425F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
- Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
- Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
- Using your thumb and index finger, crimp the edges of the pie shell.
- Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
- Set the pie shell to the side while you make the filling.
- To prepare the filling, in a medium bowl, whisk together the granulated sugar, salt, and cornstarch.
- Add the sour cherries, and toss them gently with the sugar mixture, making sure all of the berries are thoroughly coated.
- Stir in the lemon juice and vanilla.
- Place the cherry filling in the pie shell, distributing it evenly.
- To prepare the crunch topping, in a medium bowl, using a pastry blender, combine the flour, brown sugar, orange zest, walnuts, cinnamon, and salt.
- Using a pastry blender, incorporate the butter until pea-size pieces form.
- Sprinkle the topping over the cherry filling, covering it completely.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes.
- Reduce the heat to 375F and continue baking for 45 minutes, or until the crunch topping has achieved a golden brown color and the cherry juices are bubbling.
- Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- Sour Cherry Crunch Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
- It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Nutrition & Diet Analysis (per serving)
892
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Tree nuts
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).
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).