Description
A rustic, seasonal pie featuring a juicy cherry filling and a golden crumb topping. Perfect for cozy gatherings or anytime comfort dessert, with a contrast of sweet and spiced textures.
Ingredients
1 9-inch pie crust (homemade or store-bought)
4 cups pitted cherries (fresh or frozen)
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1/4 teaspoon salt
2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter (chopped), cold
Non-alcoholic almond extract (optional, 1 tsp)
Instructions
Preheat oven to 375°F (190°C). Place cherries in a bowl, toss with granulated sugar, cornstarch, cinnamon, lemon juice, salt, and optional non-alcoholic almond extract. Pour into the pie crust.
In another bowl, combine flour, brown sugar, and 1/2 tsp cinnamon. Add cold butter and mix with a pastry cutter or fingers until crumbly. Stir in vanilla extract.
Spread crumb mixture evenly over the cherry filling. Bake for 45-50 minutes, or until golden and bubbly. Cool completely before serving.
Notes
Substitute non-alcoholic almond extract if unavailable.
Use frozen cherries (thawed and drained) for year-round availability.
Store leftovers refrigerated for up to 3 days.
Serve warm with halal-certified vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg