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Cherry Pie With Sugar Crumb Topping

Recipe compliments of Choosecherries.com

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tip

Can be made with fresh or frozen pitted tart cherries

Ingredients

 

Prepare dough and line 9-10” pie plate with pastry
4 cups red tart cherries 950 mL
1 cup granulated sugar 250 mL
2 tbsp cornstarch blended in ¼ cup cherry juice 30 mL
1/2 cup brown sugar 125 mL
1 tsp lemon juice & almond flavoring (if desired) 5 mL

Directions

Thaw cherries slightly. Pour cherries and juice into 3-litre saucepan. Reserve ¼ cup juice and blend with cornstarch. Add sugar, lemon juice, food coloring and cornstarch mixture to cherries. Cook gently, stirring constantly on medium- high heat, until mixture is thick and glossy, be careful not to break fruit. Pour into unbaked pie shell.

Sugar Topping: 1/2 cup pastry flour, 1/2 cup brown sugar & ½ cup butter
Combine flour and sugar. Work butter into mixture until crumbly. (butter works best when slightly soft, but not melted). Drizzle evenly over cherry pie filling.

Bake 35-40 minutes at 350F or until pastry edge is golden brown and cherries are bubbling slightly through the sugar crumb topping.

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