SOUR CHERRY CRUMBLE PIE
This is an amazing sour cherry pie that I bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with Bing cherries if you add 1 tablespoon of fresh lemon to the filling.
Provided by Akeleie
Categories Pie
Time 2h10m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
- For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
- For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.
Nutrition Facts : Calories 355.7, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 100.5, Carbohydrate 66.1, Fiber 2.7, Sugar 45.2, Protein 3.5
SOUR CHERRY CRUMBLE
Provided by Daniel Humm
Categories Dessert Bake Fourth of July Ricotta Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10 by 7-inch crumble, to serve 8
Number Of Ingredients 21
Steps:
- Almond Crumble
- Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
- Cherry Filling
- Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
- Whipped Ricotta
- In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
SOUR-CHERRY CRUMBLE
Provided by Molly O'Neill
Categories easy, dessert
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
- In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 302 milligrams, Sugar 38 grams, TransFat 1 gram
SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING
If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!
Provided by Chef mariajane
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
- In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
- Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
- Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
- Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
- Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
- Let cool slightly before serving with vanilla ice cream.
SOUR CHERRY CRUMBLE
Fom Lucy Waverman's column in the Globe and Mail. I had it warm with vanilla ice-cream - real "comfort" food! (Ms. Waverman suggests making this with gooseberries as well - "but increase the granulated sugar to 1/2 cup if the are sour.")
Provided by Gerry sans Sanddunes
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350*F.
- Toss cherries with granulated sugar and place in an ovenproof dish.
- Combine flour, ginger, cinnamon and Demerara sugar.
- Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
- Sprinkle mixture over fruit.
- Bake at 350*F for 35-40 minutes or until golden.
- Serve hot or cold with cream or custard.
Nutrition Facts : Calories 389.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 85.6, Carbohydrate 69.2, Fiber 2.5, Sugar 47.2, Protein 3.7
SOUR-CHERRY CRUMBLE BARS
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
- Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
SOUR CHERRY MUFFINS WITH ALMOND CRUMBLE
Mmmm! Absolutely delicious! The tart of the cherries is balanced by the sweetness of the almond crumble, creating the perfect blend or sweet and sour. I substituted yogurt for the sour cream and it turned out perfectly.
Provided by MissyMuffin
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Grease a 12 cup muffin pan.
- Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
- Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
- Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
- Divide batter equally among prepared muffin cups. Sprinkle with topping.
- Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 280.1, Fat 12.2, SaturatedFat 4, Cholesterol 43.6, Sodium 155.2, Carbohydrate 39.8, Fiber 1.3, Sugar 25.2, Protein 4.1
SWEET AND SOUR CHERRY AND BUCKWHEAT CRUMBLE
Had kasha or soba? You've tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.
Provided by Alison Roman
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-quart baking dish.
- Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons sugar in a medium bowl. Using your fingers, work butter into seed mixture until it comes together. Break up into small clumps and scatter over fruit; sprinkle remaining 1 tablespoon sugar over.
- Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65-75 minutes.
- DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.
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