Cherry Crisp Pie

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:
- Units:
6
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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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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.1Reply
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