cherry crumb pie
This cherry crumb pie is so good and yummy. We used our pie crust recipe and cherries we canned for the filling and it was so good, I had a piece for breakfast!
This is a perfect dessert to take with you to a party, or make just because you love cherries. Perfect if you have cherries coming out your ears and are looking for a way to use them up.
We love to have a cherry, pumpkin and apple pie during the holidays. (and sometimes just because)
In Michigan we have Traverse City, the cherry capitol of the world. We go up there every year and pick our cherries and freeze them to use later in the year (or 2).
1 pie crust
2 pints/cans of cherry pie filling
1 cup frozen sweet cherries (or tart, your preference)
3 tablespoons flour (or corn starch)
1/2 cup flour
1 stick cold salted butter
1/2 cup white sugar
Preheat the oven to 375.
Roll your pie crust out and place into your pie pan.
In a bowl, mix your frozen cherries with the 2 tablespoons of flour.
Place the cup of frozen cherries at the bottom of your pan.
Add 1 pint/can of the cherry pie filling into the pan on top of the cherries.
If it is not heaping like you want, add the second pint/can of cherries.
In a bowl, mix the flour and sugar together.
Add the butter and cut the butter in with a pastry blender..
Give up because it’s too hard to incorporate and put it in the food processor or get the hand mixer out.
Sprinkle topping on top of the cherries until covered.
Place in the oven and bake.
When the crumb topping starts to turn brown, turn the oven down to 350.
Bake for a total time of 35-40 minutes or until the filling starts to bubble.