Sour-Cherry Streusel Pie
A delightful homemade pie featuring fresh sour cherries topped with a buttery cinnamon streusel topping. The tender pie crust is filled with juicy cherries and finished with a golden-brown crumbly topping.
Ingredients
- •1 disk Tender Pie Crust dough disk
- •1¼ cups all purpose flour
- •6 tablespoons golden brown sugar
- •¼ cup sugar
- •¾ teaspoon ground cinnamon
- •¼ teaspoon salt
- •½ cup unsalted butter
- •¼ teaspoon vanilla extract
- •1 cup sugar
- •3½ tablespoons all purpose flour
- •1 teaspoon ground cinnamon
- •1 pinch salt
- •2½ pounds sour cherries
- •pitted
Cooking Instructions
- 1.
Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
30 min
- 2.
Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
10 min
- 3.
Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
15 min
- 4.
Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.
90 min
