Ingredients for Cherry Crisp Pie
- Flour
- Brown Sugar
- Butter
- Tart Cherries
- Sugar
- Cornstarch
- Rolled Oats
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How to Make Cherry Crisp Pie
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/4 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumble mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to evenly distribute the crust.
- In a large bowl, combine 4 cups fresh or frozen cherries (or 2 (15 ounce) cans cherry pie filling), 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon lemon juice. Gently toss to combine.
- Let the cherry mixture sit for 10-15 minutes to allow the juices to release.
- Pour the cherry mixture into the prepared pie crust.
- Sprinkle the remaining crumble topping evenly over the cherry filling.
- Bake for 45-60 minutes, or until the topping is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack for at least 2 hours before serving to allow the filling to set.
- Cut into 8 slices and serve. Garnish with a scoop of vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
244g
Fat
37g
Carbs
28g
