Let’s Talk Pie: Cherry Crumb Pie

We headed to a picnic this weekend, armed with pasta salad and two fresh-baked cherry pies (minus one slice, which was eaten early–for strictly quality control purposes, of course). Now, Hubby was a bit bummed when the cherry pies were requested.  He insisted that “it isn’t pie season yet.”

It isn’t pie season? Really? I didn’t know there was a time of year when pie wasn’t an acceptable desert!

We went to the picnic and all had a good time picking on Hubby until our hostess’s sister open the refrigerator door, looked at me, and asked if I made the pie.

And then Hubby got a partner in crime–she, too, felt it wasn’t pie season yet.

I think of pies, and I think of the fresh (or, in this case frozen) fruit, fresh ingredients, and year-round yumminess.  I have actually always thought of cherry as more of a summer pie, best when cherries are readily available.  Now, apple and pumpkin?  I think of them more as fall pies, because that is when apples and pumpkins are freshest. (Although I did make a pumpkin pie a few weeks ago.)

They held that pie–any pie–meant fall, and they weren’t ready for fall yet.  Of course, that didn’t stop them from enjoying some of that yummy pie!

I have to add that I did sneak that early slice with a pumpkin spice latte, which is much more of a sign of fall than cherry pie! 🙂

If I just made you hungry, check out my recipe (adapted from this recipe on the Food Network):

Cherry Crumb Pie

  • Servings: 6-10
  • Difficulty: easy
  • Print

Ingredients:

  • 4 cups of tart cherries (fresh, frozen, or canned)
  • 1 to 1 1/2 cups granulated sugar
  • 4 tablespoons cornstarch
  • 1/8 tablespoon almond extract
  • 1/2 cup Flour
  • 1/2 cup brown sugar
  • 3 tablespoons butter
  • A single pie crust (either homemade or store-bought works)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Place cherries in medium saucepan and place over medium heat and cover.
  3. The cherries will give off a lot of juice, which will take a few minutes.
  4. Remove cherries from heat.
  5. Mix the sugar and cornstarch together, and stir the mixture into the hot cherries.
  6. Add the almond extract and return the mixture to the stove.
  7. Cook over low heat until thickened, stirring frequently.
  8. Remove from the heat and let cool to room temperature.
  9. Roll the crust into a 9-inch pie plate.
  10. Pour cooled cherry mixture into the crust.
  11. Mix flour, brown sugar, and butter in a food processor or mixer until crumbly.
  12. Spread crumb topping over cherry topping.
  13. Bake for about 50 minutes until the crust and topping are golden brown.
  14. Remove from the oven and place on a rack to cool.

So, what do you think–can pie be a year-round treat, or does it make you think fall?

Speaking of fall, what are some of your favorite fall treats?

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Susi Borath finds time to write between freelance marketing jobs, minor league baseball games, creating new cookie recipes, and juggling more laundry than any two people should be able to produce. You can find more about her at http://susiborath.com or follow @susiborath on Twitter.

8 thoughts on “Let’s Talk Pie: Cherry Crumb Pie

  1. I think it’s always pie season! I do think some pies are more seasonal. Pumpkin, sweet potato, pecan, etc… seem more Fall-ish. Fruit pies seem rather Spring/Summer-y to me. From the way your picture looks up there, I’d eat that pie anytime of the year. 🙂

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  2. Any season is pie season! At least in our family it was that way. There were specials, of course. In late summer we always waited for my Grandmother’s call that “gooseberry pie is done,” and in the fall it was pumpkin and mincemeat. Summers were fruit pies. But cherry pie is any time of year.

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  3. I can see why some would consider pie a fall/winter dessert. The whole idea of baking, turning on the oven and heating up the house in summer when you’re trying to stay cool seems a little counterintuitive. Still, I think pie season is any season. And that slice looks delicious. The spiced latte does seem a little autumn-like though. 😉

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  4. I agree with Helen McMullin…any season is pie season! At least it was and is at our house. We tend to lean toward cobbler more in the summer, but what’s more tropical, aka summer-ish, than a coconut meringue pie? And lemon meringue. And key lime. I have to stop, or I’ll go into must-have-pie mode, which is not hard for me to do! Great post!

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