Directions: |
Directions:Make pie crust and refrigerate until ready to fill. A metal pie pan works better for this pie than a glass or ceramic, as it bakes the bottom crust better.
Filling:
In a large stock pot, toss the cherries with the sugar, cornstarch and salt. Stir in the lemon juice. **If using fresh cherries you may need to add a T. of water to get the cherries simmering.
Over medium heat, bring the cherries to a simmer, stirring frequently. Once the liquid starts to boil and thicken, stir constantly and cook for 1 minute. Remove from the heat, and stir in the vanilla and butter.
Set aside to cool to room temperature, or make up to 3 days in advance and refrigerate until needed. Let refrigerated pie filling warm up to room temperature for an hour before filling and baking the pie.
Topping:
In a bowl, combine the flour, brown sugar, salt and cloves. Drizzle with the melted butter and stir until moistened and crumbly. You can use the topping immediately, or keep covered in the refrigerator, up to 3 days in advance.
Preheat the oven to 375º and position a rack in the lower third of the oven. Line a baking sheet with parchment paper.
Spread the filling into the pie crust and sprinkle with the crumb topping. Place onto the baking sheet.
Bake for about 50-60 minutes, until the filling is thickened with slow, thick bubbles rising to the surface. If needed, cover the edge of the crust with a pie crust shield to keep it from over-browning
Set the pie on a cooling rack and cool for at least 4 hours before cutting and serving. |
This recipe for Best Cherry Crumb Pie (I use my GROUND CHERRY pie filling) is from