Cherry Pie with Crumble Topping

The second pie for Father's Day was cherry pie. I really wanted to make a peach pie, but I didn't buy peaches far enough in advance for them to be ripe enough to bake with. This cherry pie called for a pie top that was made with pie crust bottom, but I decided to use the crumble topping that was used for the peach pie recipe. I will also post the crust recipe separately. It's the only recipe I use for pie crust and is the best in my opinion.

I only made a 1/2 recipe of the pate brisee. Whatever you don't use can be put in the freezer for later use.

Ingredients

Bottom Crust: Pate Brisee (Full recipe, thank Martha Stewart for its greatness)

1 teaspoon of sugar

1 teaspoon of salt

8 ounces (2 sticks) of cold unsalted butter

2 1/2 cups of flour

1/4 to 1/2 cup ice water as necessary

Pulse flour, salt, sugar and cut up pieces of butter in food processor for about 10-15 seconds. Add water until mixture just begins to hold together. Make 2 disks of dough and refrigerate at least 1 hour before use.

Topping: (combine below ingredients until crumbly)

1/4 cup Flour

1/4 cup Oatmeal

4 tablespoons unsalted butter

3 tablespoons brown sugar

Preheat over to 400 degrees.

Filling:

2 lbs of bing cherries pitted and halved

1/2 cup granulated sugar

2 tablespoons cornstarch (could substitute with tapioca as well)

2 tablespoons fresh lemon juice

If you are going to make a cherry pie you should invest in a cherry pitter. Completely affordable and a big time saver in the kitchen.

Combine cherries, granulated sugar, cornstarch and lemon juice. Pour into prepared bottom crust.

Place pie on rimmed baking sheet, bake for 60-70 minutes. Tent with aluminum foil when crust starts to brown.

The pie turned out delicious, but I think I should have added more cornstarch to thicken up the juices.