If you over-work the dough, the crust will be tough and dense. you only need to work the dough just until everything comes together and can easily be formed into a disc. The less you work the dough, the more tender and flaky the crust will be.
Always start with cold ingredients and keep them cold while making the dough.These cold flecks of butter steam and puff up when the dough hits the hot oven and begins to bake creating those distinctly flaky layers we love in a perfect pie crust. There should always be visible flecks of butter or lard (or any other fat you may be using) in your finished pie dough.Or you can check out this pie crust recipe post for all the best tips and to learn even more about making homemade crusts. Here are a few tips and techniques for ensuring you end up with a super flaky pie crust every time. Making a tender flaky pie crust is easy when you follow a few simple guidelines. Tips and Techniques for the Flakiest Pie Crust Every Time
Allow the pie to cool for at least 1 hour (preferably at least 4 hours). Pour the room-temperature pie filling into the chilled pie plate, sprinkle streusel crumb topping evenly over the top to cover, and bake for 30-35 minutes, or until golden brown and bubbling. When the cherry pie filling has almost cooled completely heat the oven. Add all of the streusel crumb topping ingredients to a medium bowl and combine everything well using a fork to mash and mix it until the mixture resembles lumpy sand with some visibly larger pieces. Once it’s room temperature, you can put a lid on it and place it into the refrigerator or freezer. Place the hot filling into glass canning jars and let cool to room temperature before using. Remove from heat, add almond extract, and all the mixture cool. Reduce the heat and simmer until the mixture is thickened enough to coat the back of a spoon (just a couple of minutes). Just BEFORE the cherry mixture starts to boil, add the slurry whisking constantly as the mixture comes to a boil. Next, return the pot with cherries back to medium-high heat. Combine the cherry mixture and cornstarch slurry.Add cornstarch to the small bowl with the cherry juice mixture and use a fork to mash and stir the cornstarch until no visible lumps or flecks of cornstarch remain, set aside. Remove from heat and pour off approximately 1/4 to 1/2 cup cherry juice mixture and place it into a small prep bowl. Add cherries, lime juice, sugar, and a pinch of cinnamon to a saucepot and cook over medium heat just until sugar is dissolved and the cherries release some of their juice (about 2 minutes). Make the cherry pie filling ( Cook the cherries).Chill the dough-lined pie plate in the fridge for at least 10 minutes and up to a few hours before adding the pie filling. Freeze the other half of the dough to use for another recipe. Roll it out and line a 9″ pie plate with half of the dough. Prepare the dough according to these pie crust directions or use a refrigerated ready-to-bake pie crust.
#CHERRY CRUMB PIE WITH CANNED PIE FILLING HOW TO#
How to Make Homemade Sweet Cherry Crumb-Crunch Pie (Even Better than Marie Callender’s)
2 cups + 2 teaspoons all-purpose flour (245g).Pie Crust Ingredients (hop over here to see the pie crust recipe post) 1 pinch of cinnamon (optional but recommended).1/8 teaspoon pure almond extract (approximately 3 drops).1 tablespoon + 1 teaspoon cornstarch (16g).1 teaspoon lime juice, freshly squeezed (6g).7 ounces (about 1 cup) dark sweet cherries (200g).12 1/2 ounces (or about 3 cups) sour cherries, fresh or frozen (350g).This is still one of our favorite pies and we hope you love it as much as we do.Ĭherry Pie Filling Ingredients (hop over here to see the cherry pie filling recipe post) Also, I’ve included links to the Cherry Pie Filling post and the Pie Crust post so you can see how to make each of these individual components for the pie. Homemade Sweet Cherry Crumb-Crunch Pie Ingredientsīelow you’ll find all of the ingredients used to make this Marie Callender’s copycat pie.
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