The cooking time for frozen cherries will be a bit less than for fresh cherries because they cook down more easily. Consider yourself warned.įrozen cherries will also work here and – BONUS! They’re already pre-pitted. The pitting process is a messy one, so make sure to do it over the sink and whatever you do, DO NOT WEAR WHITE while doing it. I use a cherry pitter to do this (a worthwhile investment if you love cherry pie as much as I do) but you can also use a straw to push the pits out of the cherries. The pitting process is equal parts annoying and stress relieving. This pie calls for fresh, sweet cherries that have been pitted before baking. That all depends on what kind of pie you’re making! What kind of cherries should I use for my pie? Butter that is too warm will incorporate into the flour too much and create more of a cookie texture than a flaky crust. Whatever butter you decide to use, another key to a great crust is to make sure it is COLD. However, any old grocery store brand of butter will do in a pinch. I tend to use European butters when making pie crust (Kerrygold and Plugra are two favorites) because they have a higher fat content, which will also make for a flakier, richer crust. The thinner and more evenly distributed the butter pieces are in the dough, the flakier your crust will be. As the butter cooks, it creates steam pockets in the dough that make flaky layers. Fraisage is the fancy French term for using your hand to scrape the dough across your work surface, creating super thin sheets of butter in the process. This pie crust uses a pretty unique technique called fraisage to make an insanely flaky, crisp crust. Top it with a scoop of vanilla ice cream or freshly whipped cream and you’re really doing something right. Juicy, slightly tart fresh cherries that get cooked down into a perfectly sweet filling, encased in a mega flaky all butter crust and topped with subtly spiced seriously addicting crumb topping – does anything sound more perfect than that? Neither would you be if you invited me to your 4th of July gathering and I showed up with this beauty. I admit it: I’m addicted to pie baking, and I’m not at all sorry about it. You know I couldn’t let a holiday weekend go by without a new pie recipe, right? Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools).Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping. Place pie on preheated baking sheet and bake for 60 to 65 minutes, until golden and filling is bubbling. Spoon filling into chilled bottom crust and sprinkle with crumble topping.Add cherries, thyme, vanilla, and almond extract to sugar mixture and toss together until combined. Prepare filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Place a rimmed baking sheet lined with foil in the oven and preheat to 350☏. Transfer dough to a 9-inch pie pan trim overhang to one inch and crimp edges. If dough starts to stick, use a bench scraper to lift dough from board. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. Place dough on a floured board and dust dough with flour.Cut in butter with a pastry blender until large crumbs form. Prepare crumble topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl.Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month). Wrap dough in plastic and flatten slightly to form a disc. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. Prepare dough: For the crust, combine flour, salt, and sugar in a food processor.
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