Cherry Crumble Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">For the cherry filling:</li><li class="ingredients-single-item">700g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">For the crumble topping:</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender or food processor</li><li class="equipment-single-item">Baking sheet (to catch any overflow)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, whisk together 225g flour, 1/2 tsp salt, and 1 tbsp sugar. Add the cold, cubed butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sprinkle 60ml of ice-cold water over the mixture and gently stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when squeezed but shouldn't feel sticky. Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cherry filling. In a large bowl, combine the pitted cherries, 150g sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Toss gently to coat and let sit for 15-20 minutes, allowing the cherries to release some of their juices and the sugar to begin dissolving.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the lower rack to catch any potential overflow. For the crumble topping, combine 100g flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold cubed butter and use your fingers or a pastry blender to work it into the dry ingredients until crumbly. Stir in the rolled oats and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll out the dough to a 30cm (12-inch) circle about 3-4mm thick. Carefully transfer the dough to your pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about 2cm overhang, then fold the overhang under itself and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Give the cherry filling a final stir, then pour it into the prepared pie crust, spreading it evenly. Don't include too much of the liquid if there's an excessive amount, as this could make your pie soggy. Sprinkle the crumble topping evenly over the cherries, covering the filling completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F), then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crumble is golden brown and the filling is bubbling vigorously around the edges. If the crumble or crust edges are browning too quickly, cover loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the pie from the oven and place it on a wire rack to cool completely for at least 3 hours before slicing. This cooling time is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or freshly whipped cream.</li></ol>