#ALL RECIPES CHERRY CRUMB PIE HOW TO#
#ALL RECIPES CHERRY CRUMB PIE ZIP#

This is not only an easier way to prevent the edges of the crust from burning, it will help contain any cherry pie filling drips from ending up on the bottom of your oven. Folding strips of foil around the edge of a pie without smashing the crust and then keeping them in place while you move the pie in and out of the oven is a pain in the you-know-what.Ī MUCH simpler method is to simply fold long pieces of foil up and over the edges of the crust. If the edges of the pie crust aren't covered during that long baking time, they will most certainly burn.įor years I followed the instructions found in most pie recipes to fold strips of aluminum foil around the edges of a pie to keep the crust from burning. This pie needs to bake for a while - about an hour and 10 minutes - to ensure that the bottom crust is baked and flaky, the filling is completely set, and the crumb topping is crunchy and delicious.

#ALL RECIPES CHERRY CRUMB PIE HOW TO#

How to Keep the Edges of the Pie Crust from Burning

#ALL RECIPES CHERRY CRUMB PIE ZIP#

Store the crumbs in a zip top bag or other airtight container at room temperature. Pre baking the crumb topping also allows you to make it up to 3 days in advance. This helps keep the crumbs from sinking into the pie as it bakes and also ensures that they'll bake up nice and crunchy instead of getting soggy from the cherry juice. The crumb topping for this cherry pie are partially baked before sprinkling them over the cherry filling and baking the pie. When ready to bake your pie, just scoop it into the pre-baked pie crust and you're good to go. Allow it to cool completely at room temperature then scoop it into a covered container and store it in the refrigerator for up to 3 days.

The sweet cherry pie filling: The cherry filling can also be made in advance.

Keep the partially baked pie crust covered with plastic wrap at room temperature until you're ready to fill and bake the pie. You can partially pre-bake the crust up to 2 days before filling and baking the pie.

The partially baked pie crust: This recipe calls for partially pre-baking the crust before filling it with the cherry pie filling.

The pie crust dough: The dough for my favorite pie crust - Foolproof pie crust - will keep in the refrigerator for up to 5 days.

Start to finish, including allowing the pie crust dough to chill, and the hour or so it takes to bake the pie, will take about 4 ½ hours.īut, you can also make each component - the pie crust, sweet cherry pie filling, and crumb topping - separately and days in advance. Making this sweet cherry pie in an afternoon is 100% doable. The next two times I made this pie, I found the motivation to put on a pair of gloves. I've made this pie three times in the past two weeks and the first time I made it I was too lazy to go find a pair of plastic gloves.įor days after, my hands looked like I'd been involved in a murder. There will still be some splattering and cherry juice has a remarkable ability to stain anything it touches. My suggestion is to pit the cherries over a deep bowl so that the sides of the bowl catch most of the errant splatters.Īlso, you might want to wear an apron and some disposable plastic gloves. 'Helps' is the key word in that last sentence. It has a splatter shield that helps contain cherry juice splatters. My favorite cherry pitter is the OXO Good Grips Cherry and Olive Pitter. But, this is less time and mess than taking on the task without a pitter. Let me be clear: even with a cherry pitter, removing the seeds from 3 pounds of cherries will take you about 30 minutes and it will still get kind of messy. But, a cherry pitter will do the job in a fraction of the time and with a lot less mess. You absolutely CAN pit cherries without a cherry pitter.

How to Keep the Edges of the Pie Crust from Burning.

What Kind of Cherries are Best in Cherry Pie?.

They are our favorite summer snack.Īnd, along with cherry sauce spooned over ice cream and my favorite raspberry pie, this cherry pie with sweet cherries and a crunchy, buttery crumb topping just might be our favorite summer dessert. From that day until early fall, there are always cherries in our refrigerator.

I usually manage to restrain myself for another week or so before buying another bag. Then, one day in June, I'll bring home a bag of cherries that are bursting with flavor and we know that summer has finally arrived.

That's how desperate we are for summer fruit. When it's too early in the season, they are dry and not ripe, and mostly flavorless. I know they're not going to be good, but I just can't help myself. Is there anything that signals summer's arrival more than bags of ripe sweet cherries on supermarket and farmer's market shelves?Įvery year, I get overly anxious and buy a bag (or six) of cherries too early in the season.

All recipes cherry crumb pie