Cherry Lane's juicy cherry pie recipe with sugar crumb topping
This summer, use fresh Ontario cherries to make this cherry pie recipe from Cherry Lane Farms — Canada's producer of 100% Pure Concentrated Tart Cherry Juice.
Serves 6
Preparation time 15 minutes
Cooking time 1 hour
Ingredients
Filling
- 1 pie crust
- 4 cups red tart cherries
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- ½ cup brown sugar
- 1 tsp lemon juice
Sugar Crumb Topping
- ½ cup pastry flour
- ½ cup brown sugar
- ½ cup butter
Method
- Line a 9–10-inch pie plate with the pie crust.
- Thaw the cherries slightly (if using frozen). In a 3-litre saucepan over medium-high heat, add the cherries and juice, reserving ¼ cup of juice.
- Blend the remaining juice with the cornstarch.
- Add the sugar, lemon juice and cornstarch mixture to the cherries. Cook gently, stirring constantly on medium-high heat, until mixture is thick and glossy. Be careful not to break fruit.
- Pour into unbaked pie shell.
- Preheat the oven to 350 F.
- To make the topping, combine flour and sugar. Work butter into mixture until crumbly. (The butter works best when slightly soft, but not melted).
- Drizzle evenly over the cherry pie filling.
- Bake for 35–40 minutes at 350 F or until pastry edge is golden brown and cherries are bubbling slightly through the sugar crumb topping.
