Invest in a food processor: You can definitely make a good pie crust without a food processor, but it does make it a heck of a lot easier.Cold butter will give you the flakiest pie crust! Use super cold butter: I like to cut my butter into cubes and then pop it in freezer, that way it’s as cold as possible once it’s combined with the dry ingredients.
Crumble crust recipe full#
You can also find our full break down on the flakiest pie crust of all time here! Pour yourself a glass on the rocks (don’t drink it) and I’ll tell you everything you need to know for an easy, buttery pie crust. Simply take your cherry and poke the straw through until it hits the pit, then continue to push through until the pit is pushed out the other side. We love to use a metal one, because 1) the environment, and 2) it’s more durable, but you can always use a standard plastic straw as well. Now if you do decide to go with fresh cherries, I gotchu guys. If you’re using frozen cherries, use more corn starch, and bake your pie for less time! Easy as pie 🙂 This is all outlined in the recipe card, so don’t worry about it.
If you’re using fresh cherries, use less cornstarch and bake your pie for longer. So it’s totally up to you and your preferences….though I will say, both were delicious. We found the frozen cherry pie has a more jammy consistency, while the fresh pie preserved the individual cherries. You can use fresh OR frozen cherries in this homemade cherry pie. So, what’s the verdict on cherries? Fresh or frozen? The frozen cherry pie was equally delicious, cooked up faster, and you get to skip the whole headache of pitting your cherries. I mean, I know I’m impatient, but waiting for the fresh cherry pie to be done was absolute torture. Plus, fresh cherries are SO good (hello fresh cherry waffle parfait).īut…cherries have one of the longest cook times of all time. You know we are all about using fruits when they’re in season, so generally we would always say fresh. And one of the main questions we had when making this cherry crumble pie, was whether we should use fresh or frozen cherries. It’s our duty to try everything out and find the very best version of a recipe for you to make.
Crumble crust recipe plus#
Plus it’s going to be a show stopper for the 4th of July.įresh cherries vs frozen cherries for cherry pie It’s not like we ever had classic cherry pie growing up, it just feels inherently nostalgic and cozy? You feel? Cherry crumb pie is made with our easy homemade pie crust, fresh, pitted cherries (or frozen! We’ll get to that), a dash of almond extract to give it that kirsch flavor, and a buttery crumb topping. But everything changed when we made this perfect cherry pie. I mean…are you drooling? I’m drooling, and I am NOT a pie person. Juicy, slightly tart, perfectly sweet cherry pie topped with a seriously addicting crumb topping. and it’s called Cherry Crumb Pie…and guys, it is so good. Is there anything better than an all American fresh cherry pie recipe? Why yes, yes there is. Top this cherry crumb pie with a scoop of ice cream and you’ll be in heaven. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.The perfect summer Cherry Pie made with fresh or frozen cherries and topped with a buttery crumble. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Refrigerate until firm, at least 1 hour or overnight. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork.
Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl.
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