Name: Cherry Crisp Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 pie, 8 serving(s)
Ingredients: 3/4 cup flour; 1/2 cup brown sugar, packed; 1/4 cup butter, melted; 4 cups tart cherries, with pits and stems removed; 1 cup sugar; 4 tablespoons cornstarch; 1/2 cup flour; 1/2 cup rolled oats; 1/2 cup brown sugar, packed; 1/4 cup butter, softened

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Recipe by MarthaStewartWanabe

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I was in the mood for cherry pie but didn't want to make pie crust, so I improvised and made a cherry crisp in pie form. The recipe calls for fresh cherries, but you could substitute canned pie filling if they happen to be out-of-season. We liked this pie served a la mode and thought the sweetness of the crust and topping was a good balance with the tartness of the cherries.

Ready In:: 1hr
Serves:
Yields:
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ingredients

Crust
³⁄₄ cup flour
¹⁄₂ cup brown sugar, packed
¹⁄₄ cup butter, melted
Filling
4 cups tart cherries, with pits and stems removed
1 cup sugar
4 tablespoons cornstarch
Topping
¹⁄₂ cup flour
¹⁄₂ cup rolled oats
¹⁄₂ cup brown sugar, packed
¹⁄₄ cup butter, softened

directions

Preheat oven to 375°F.
In a small mixing bowl, combine crust ingredients with a fork until mixture resembles wet sand. Press into the bottom and up the sides of a standard pie plate, using the back of a spoon or fingers.
Combine filling ingredients in a large mixing bowl; set aside until juice begins to form (Note: If the cherries are especially juicy, add more cornstarch for thickening. Otherwise, the pie filling will not set up well). Pour cherry mixture into crust.
In a small mixing bowl, combine topping ingredients until butter is thoroughly incorporated. With fingers, crumble atop cherry filling.
Bake for 45-60 minutes or until topping is crispy and brown, and filling is bubbly.
To allow the pie filling to set up well, cool for at least two hours on a wire rack.
Cut into eight slices to serve. If desired, garnish each slice with a scoop of vanilla ice cream.

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RECIPE MADE WITH LOVE BY

@MarthaStewartWanabe

Contributor

@MarthaStewartWanabe

Contributor

"I was in the mood for cherry pie but didn't want to make pie crust, so I improvised and made a cherry crisp in pie form. The recipe calls for fresh cherries, but you could substitute canned pie filling if they happen to be out-of-season. We liked this pie served a la mode and thought the sweetness of the crust and topping was a good balance with the tartness of the cherries."

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photo by Carolyn H.

9/3/2019

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photo by margueritedolan64

6/24/2012

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photo by margueritedolan64

6/24/2012

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review by Susie D

3/8/2012

Easy to throw together from pantry staples & those random tart cherries I don't remember why I bought. Whatever the reason, DH was delighted I used them for this. I did add almond flavoring simply because I like the flavor with cherries. Thank you for sharing the recipe!

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review by Donna M.

7/20/2010

This was very good, but I think if I make it again I would add 1/2 teaspoon of almond extract to enhance the flavor, and a few drops of red food coloring to brighten the color of the filling. We usied fresh picked tart cherries. I also had problems with the filling leaking under the crust, so be sure you build the sides up high enough to avoid this problem.

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