As an absolute pie classic cherry pie is a favourite of many. The crust is, in this case, not a classic pie crust but a thin layer of sweet, enriched dough. This type of crust makes the pie a lot sturdier, holding its shape easily when removed from a cake tin. Obviously you can replace it with a regular pie crust should you wish to do so. The filling is sweet yet slightly tangy with a hint of cinnamon topped with a flaky layer of crumbles, golden and buttery.
This recipe is clearly too late for the most recent holiday but I really hope you made it through Thanksgiving and Black Friday alright. The shops are just mad these days, you go in for sesame seeds and come out with two bags of Christmas stuff and whatever virus that lady had who coughed directly into your face. We deserve a treat, let’s make it a comforting on at that. The oven heat always makes the house all cozy and lovely especially as it is getting colder. Although I might have to replace the oven heat with some cardio soon, but then who is going to try all these new baking ideas I have been having?
Anyway back to the cherry crumble pie at hand. This recipe is an oldie but a goodie, although the crust is definitely a little bit more work and requires more time. It is worth the extra work and time you put into it because it makes the pie sturdier. It is great should you have to transport the pie or struggle removing it from your baking tin. Regular pie crusts can be so fragile but this is practically foolproof. A crumble on top always makes a pie look like you just picked it up from your local bakery. When trying this recipe just keep in mind that the dough is enough for two pies, so you can make different flavours or make something totally different for example a hazelnut coffeecake. You could use half to make some cinnamon rolls the next morning or freeze half before proving the dough for next time. The dough is super versatile and good to have on hand.
Cherry Crumble Pie
Dough (for two pies):
500 gr All-purpose flour
1 packet dry-active yeast
100 gr sugar
1 dash of salt
100 gr butter or shortening
200 ml luke-warm milk
• 1 Glass of Cherries
• 100 gr sugar
• 1 cinnamon stick
• 1 tbl lemon juice
• 30 gr cornstarch
• 100 gr butter or margarine
• 100 gr sugar
• 150-200 gr flour
1. Mix all the dry ingredients in a bowl, make a well and add the wet ingredients, hold back some of the milk. Knead all the ingredients into a smooth dough with the dough hooks on your handmixer for at least 10 minutes. You can also do it by hand. Should it be too dry add more milk.
2. Leave the dough prove until it has doubled in size. If you only need half the dough when making only one round cake you can freeze the other half before proving.
3. Make the cherry filling by draining the cherries and pouring the juice into a pot, set the cherries aside. Put the pot on a medium high heat and add the sugar, the cinnamon stick and the lemon juice and bring everything to a boil. Dilute the cornstarch in a little bit of water and stir it into the boiling cherry juice to thicken. It should have the same consistency as freshly cooked pudding. Fold the cherries under the sauce and let it cool down a little, it doesn’t have to be completely cooled.
4. Make the crumble by mixing the butter, sugar and flour together in a bowl with your hands. Use less flour when you like bigger crumbs, for finer crumbs add more flour.
5. Once the dough has risen to double its original size preheat the oven to 180°C. Punch the air out of the dough and knead it. Roll it out and place the dough into a round cake tin, fill the cake with the cherry filling and cut away the excess dough. Now sprinkle the crumble over the cake.
6. Bake the cake in the lower third of the oven until golden on the outside for about 45 minutes.