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.Not only does this make it easier to transport, but it also catches anything that might spill over in the oven. Prepare dough: For the crust, combine flour, salt, and sugar in a food processor.Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. The sweet, tart cherries and the crunchy topping create a truly delicious dessert. Bake until the crumb topping is browned and the filling is bubbling, 50 to 60. Top with the crumb mixture, breaking up into pea sized balls as you sprinkle over the top. Pour the cherry pie filling into the prepared crust. There’s nothing like a warm, freshly-baked cherry crumble. Stir the brown sugar, flour, vanilla extract, and cinnamon into the melted butter. I like to make the topping first, then pop it in the fridge while I prepare the filling. Total Time: 50 minutes Serves: 8 Author: Erren Hart Published: Last Updated: This post may contain affiliate links. 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. 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! Tuck the pastry into the pan, without stretching it. 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. Invert the pastry over a 9' - 9½' deep-dish pie pan, center it, and peel off the paper.
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