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#All recipes cherry crumb pie how to#
#All recipes cherry crumb pie crack#

Once it’s room temperature, you can put a lid on it and place it into the refrigerator or freezer.

Place the hot filling into glass canning jars and let cool to room temperature before using. Remove from heat, add almond extract, and all the mixture cool. Reduce the heat and simmer until the mixture is thickened enough to coat the back of a spoon (just a couple of minutes). Just BEFORE the cherry mixture starts to boil, add the slurry whisking constantly as the mixture comes to a boil. Next, return the pot with cherries back to medium-high heat. Combine the cherry mixture and cornstarch slurry.Add cornstarch to the small bowl with the cherry juice mixture and use a fork to mash and stir the cornstarch until no visible lumps or flecks of cornstarch remain, set aside. Remove from heat and pour off approximately 1/4 to 1/2 cup cherry juice mixture and place it into a small prep bowl. Add cherries, lime juice, sugar, and a pinch of cinnamon to a saucepot and cook over medium heat just until sugar is dissolved and the cherries release some of their juice (about 2 minutes). Make the cherry pie filling ( Cook the cherries).Chill the dough-lined pie plate in the fridge for at least 10 minutes and up to a few hours before adding the pie filling. Freeze the other half of the dough to use for another recipe. Roll it out and line a 9″ pie plate with half of the dough. Prepare the dough according to these pie crust directions or use a refrigerated ready-to-bake pie crust.

#All recipes cherry crumb pie how to#

How to Make Homemade Sweet Cherry Crumb-Crunch Pie (Even Better than Marie Callender’s)

1/2 cup butter, room temperature (113g).

4 to 7 tablespoons ice-cold water (60-105g).

2 teaspoons pure cane sugar, or white sugar (6g).

1/3 cup butter (75g), cut into 1/2 inch pieces.

1/3 cup lard (75g), pinched off into 1/2 inch pieces.

2 cups + 2 teaspoons all-purpose flour (245g).

Pie Crust Ingredients (hop over here to see the pie crust recipe post)

1 pinch of cinnamon (optional but recommended).1/8 teaspoon pure almond extract (approximately 3 drops).1 tablespoon + 1 teaspoon cornstarch (16g).

1 teaspoon lime juice, freshly squeezed (6g).7 ounces (about 1 cup) dark sweet cherries (200g).12 1/2 ounces (or about 3 cups) sour cherries, fresh or frozen (350g).This is still one of our favorite pies and we hope you love it as much as we do.Ĭherry Pie Filling Ingredients (hop over here to see the cherry pie filling recipe post) Also, I’ve included links to the Cherry Pie Filling post and the Pie Crust post so you can see how to make each of these individual components for the pie. If you notice the top of the pie is browning too much, tent it with foil for the remainder of the baking time to prevent it from burning.Homemade Sweet Cherry Crumb-Crunch Pie Ingredientsīelow you’ll find all of the ingredients used to make this Marie Callender’s copycat pie.Not only does this make it easier to transport, but it also catches anything that might spill over in the oven. I like to make the topping first, then pop it in the fridge while I prepare the filling. I find that it bakes better and spreads less if it’s cold. You can even slice the cherries in half to be 100% sure. I like to use a cherry pitter, but it’s good to do a quick once over to be sure all the pits have been removed.

#All recipes cherry crumb pie crack#

Pit the cherries! Double and triple check them to make sure all of the pits are removed so you don’t crack a tooth.

If you want to make this recipe completely from scratch, check out my butter pie crust recipe! If you want to keep it a little more simple, just use your favorite store-bought pie crust. If you choose to cook the filling, allow it to cool for 20-30 minutes before pouring it into the pie shell. It doesn’t have to be a lot just enough to thicken it slightly! Keep in mind that the cherries will be less plump and a little bit softer than “off-the-stem” cherries. If you don’t want to macerate the cherries, you can cook the filling down on the stove instead. The other option is to just add the sugar, drain the juice, then add the remaining ingredients. Be findful that you will lose some of the sugar, cornstarch, and extracts this way. From there, you can simply discard the extracted juice before filling the pie shell. The sugar will pull out some of the juice as the cherries sit. After you’ve mixed the sugar and cornstarch, let the cherries sit for a while to macerate. Here are a couple of steps you can take to prevent that! One of the downsides to using fresh cherries is they have a lot of natural liquid which can cause the pie filling to be too thin or watery.