Tuesday, August 23, 2011

Cherry Streusel Pie

I have a love affair with cherry pie that dates back to my childhood. The recipe I always use for cherry pie is from Betty Crocker's circa 1969 3-ring binder cookbook, because it is the closest in taste to that of the ultimate Pie Queen, my Granny Mitchell. Granny's pies are the standard to which I aspire, and her cherry pie was perfect. This recipe is a streusel topped version. The buttery, cinnamon laced streusel takes the sweet-tart cherry pie to a another level.

My go-to pie crust is from the same cookbook, and I made the 9-inch single crust recipe with butter-flavor Crisco. Hubby, who declared this pie "excellent" in a forceful tone, said it was the best crust he had ever had. Love that man.

For me, the keys to a good flaky-crisp pie crust are to cut the shortening into the flour until it is the size of peas, to add the ice water one tablespoonful at a time, tossing with a fork, to use a very light hand when gathering the dough into a ball, and to handle the dough as little as possible. Butter is the current popular ingredient to use in pie crust, but in my opinion shortening yields a flakier, crisper crust.

After the pie crust is rolled out and carefully placed in the pie plate, I trim off the uneven edges and leave a 1/2 inch overhang, fold the overhang under and press it lightly till it is fairly smooth all around, then crimp or flute the edges.

Cherry Streusel Pie

1/3 cup plus 1 tablespoon shortening
1 cup unbleached flour
1/2 teaspoon salt
2 -3 tablespoons ice cold water

Whisk together dry ingredients. Cut shortening into dry ingredients with pastry cutter until pieces are size of small peas. Sprinkle ice water over flour mixture one tablespoon at a time, tossing with fork until mixture is moistened. Gather into ball. Place dough on floured surface and shape into flattened round. Roll into approximately 10 inch circle. I keep my pie plate close and loosely roll dough around my rolling pin, then transfer to pie plate and gently unroll it. Trim overhang to about 1/2 inch beyond edge of plate, tuck under and gently press to form even edge. Crimp with fingertips for fluted edge.

1 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup salted butter, melted
1/4 teaspoon vanilla extract

Mix first 4 ingredients in bowl. Add melted butter and vanilla; toss with fork until easily clumped.

1-1/4 cup sugar
1/4 cup flour
1/4 teaspoon almond extract
2 cans sour cherries (drain but reserve 2 tablespoons liquid)

Toss filling ingredients including reserved liquid together; using spatula to scrape sides of bowl, pour into pie crust. Sprinkle streusel over filling, covering completely.

Bake at 400 for 15 minutes; reduce to 375 and bake another 45 – 1 hour, covering top with foil when crust begins to brown. Let cool on wire rack. Cool before serving.


  1. Your opening photo is luscious! I love the sound of that cinn-crumb topping. Will be trying it out soon. Great post.


  2. Well, if you can believe it, I have never baked a cherry pie. I have made cherry jam from fresh sour cherries from the farmers market and that turned out great. This recipe that you posted looks so darn good...I think I am going to have to make a cherry pie!! Thanks for posting this recipe!

  3. Bonnie that jam sounds wonderful! I hope you try the pie. Your blog name demands it. ;)

  4. Ahhhh. I'm so relieved your lips have again touched cherry pie. I had to LOL at the forceful "Excellent" from your DH, and salivate over those artful drips of juice coming off the crust in your first photo.

  5. Oh this looks so enticing. That last photo of that slice of pie is calling MY name. Yum!

  6. LadyJP, your pie was my inspiration! My pies always bubble over. :( But I am going to start using your description of "artful drips". :)

    Shelby, I'd love to share it with you!

  7. I hope you do try it, Sanctified Spaces!

  8. Thank you Linda for dropping by. I used sugar around the rim.


  9. Thanks for letting me know, Shalini - your smoothie looks very good. :)

  10. Happy Monday! I wanted to thank you for sharing this delicious recipe at Recipe Sharing Monday. You were featured this week!

    The new party is now up and I'd love for you to link up again :)

  11. Oh thank you Ali! I'll hurry over and hope it isn't too late. :)

  12. I think I got that same cookbook at my wedding 32 years ago. I still turn to it. The pie looks fabulous! I'm sure your Granny would be proud.

  13. Thanks, Barbara! Someday I need to do a post on the cookbooks I got when I got married. They had recipes I use to this day.

  14. This crumble pie looks incredible! I love making homemade pies...so delicious! :)

  15. I hope you like it, Melanie. :)


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