Cherry Crisp Pie

By Cookie67

When making the crumb topping be careful not to overmix the ingredients. You want it to be chunky, not powdery. This gives the pie that nice crunchy top. Avoid the urge to refrigerate this pie before serving to ensure the topping stays crunchy and does not absorb moisture.
Country Living Magazine Recipe

Ingredients

• 1 cup granulated sugar
• 3 tbsp quick-cooking tapioca or cornstarch
• 2 16-ounce packages frozen unsweetened pitted tart red cherries
• 2 tbsp water
• Pastry for single-crust pie
• 2/3 cups rolled oats
• 2/3 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 6 tbsp butter

Details

Servings 1

Preparation

Step 1

1. In a large bowl, mix sugar and quick-cooking tapioca; add frozen cherries. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy, stirring occasionally.

2. Transfer cherry mixture to a 4-quart Dutch oven. Add water. Cook and stir over medium heat until bubbly. Let cool to room temperature. Cover and chill in the refrigerator while preparing pastry.

3. Prepare and roll out a pie pastry; line a 9-inch pie plate. Trim overhanging edge to an even 1 inch. Tuck the crust under and flute the edge. Do not prick pastry.

4. For crumb topping; in a medium bowl, combine oats, flour, brown sugar, salt and cinnamon. Using pastry blender, cut in butter until mixture resemble, coarse crumbs.

5. Transfer cherry mixture to the pastry-lined pie plate. sprinkle crumb topping over cherry mixture. to prevent overbrowning, loosely cover pie with foil.

6. Place the pie plate on the middle shelf in the oven, place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 oven for 20 minutes. Remove the foil. Bake for 40 to 45 minutes more or until the filling is bubble and the crumb topping is golden brown. Cool pie on wire rack for 2 hours before serving.