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.
Ingredients
8 serv.Step-by-step instructions
- 1
Preheat oven to 375°F.
- 2
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.
- 3
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.
- 4
In a small mixing bowl, combine topping ingredients until butter is thoroughly incorporated. With fingers, crumble atop cherry filling.
- 5
Bake for 45-60 minutes or until topping is crispy and brown, and filling is bubbly.
- 6
To allow the pie filling to set up well, cool for at least two hours on a wire rack.
- 7
Cut into eight slices to serve. If desired, garnish each slice with a scoop of vanilla ice cream.
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