Dried Cherry Crumb Pie

2-20-11 Dried Cherry Crumb Pie

When I picked up a huge bag of dried cherries at Costco a few weeks ago, I had no clue what I was going to do with them. I love fresh cherry pie, but we aren’t getting fresh cherries in right now, so I wondered if I could make a decent pie out of dried cherries.

After checking on the internet, I came up with the following recipe to try. I have to say that the flavor was even more intense than fresh cherries, if that’s possible.

I forgot to take a picture before I started putting the crumb topping on the filling, but in this photo, you can see how beautifully glazed the filling looked. I also apologize for letting the entire pie get eaten without taking a picture of a piece. I’ll do it next time, I promise!

Put 3 cups of dried cherries in a large sauce pan and cover with 3 cups of boiling water. Let this soak for about 30 minutes while you make your pie shell. I suggest you use my tried and true, super simple pie crust that you can find here.

By the time you get that finished, your 30 minutes should almost be up. Put the soaked cherries and liquid over medium heat, add ½ cup flour and 1 cup sugar, stirring and simmering until thick. Remove from heat and add 1 teaspoon almond extract.

Cover with crumb topping. Put ½ stick butter, ½ cup packed brown sugar, and ½ cup flour in food processor (or mix together until crumbly). Spoon this over the cherries and bake at 400 degrees for about 35 minutes.

It was out of this world delicious! I’m going to try it with other dried fruits.

A hui hou!

Cherry Crumb Pie

 

I’ve been trying to grow bush cherries here in my “lava garden,” but the bare root plant I received from a mail-order nursery didn’t survive. I’ll try again because I love cherries so much!

Until I can grow my own, I’ll continue to buy them because they are so good for you – not to mention delicious! Wonderful cherries have been filling up our markets, and although they are not “local,” they are hard to resist.

One of my favorite ways to eat cherries, other than right out of the box, is this crumb pie. I seldom have the patience to work on an elaborate lattice top crust for pies, so I tend to use a crumb topping for most fruit pies. But it allows for more cherries per bite!

 

Pie Crust

This is extremely fast and easy – always delicious and reliable! You’ll never roll out another pie crust the old way again!

Place 1 ½ cup all-purpose unbleached flour + 1 ½ teaspoon sugar + ¼ teaspoon salt directly into ungreased pie pan.

Into ½ cup canola oil, add 2 Tablespoons cold milk. Mix with fork until milky.

Pour over flour mix in 9” pie pan, and mix it all together. Press the mix onto the pan until it resembles a regular pie crust. Be sure to leave enough up on the sides to squeeze into a fluted rim. It’s light and flaky. No one ever leaves the edge of this crust on the plate!

Filling

Combine 1 cup sugar (I use ½ cup Splenda and ½ cup sugar) NOTE: If the cherries are sweet, you can get away with less sweetening, 1/3 cup flour, 1/8 teaspoon salt

Add this combination to 4 heaping cups of pitted cherries that have had 3 drops of almond extract added to them.

Toss the sugar-flour mixture with the cherries until they are thoroughly coated. Place into unbaked pastry-lined pie pan. Cover pie with crumb topping


Crumb Topping

1 cup packed brown sugar
1 cup all purpose unbleached flour
½ cup (1 stick) chilled butter

Mix together until crumbly, and spread to cover top of pie.

Bake in hot oven (425 degrees F.) about 40 minutes. If the edges look like they are browning too quickly, cover loosely with a strip of aluminum foil.

I usually dig into this long before it’s actually cool enough to eat! This can be eaten with some kind of whipped topping, ice cream, rich coffee cream, or creamer, or just alone!

A hui hou!