rightafter.blogg.se - Cherry crumb pie with canned pie filling

Dock it all over with a fork, then fit it into a 9-inch pie plate, pressing it into the edges and sides.

On a lightly floured work surface, roll the dough into an 11-inch circle.

Remove the dough disc from the fridge and let it rest for about 15 minutes, or until slightly softened (you may need less time if it is warm in your kitchen).

Refrigerate for at least 1 hour before using.

Gather the dough into a disc and wrap tightly with plastic wrap.

Do this, making your way around the dough, until most of the larger butter chunks are smeared and the dough comes together. This helps to make thin sheets of butter throughout the dough. Using the heel of your hand, smear the dough across the work surface, starting at the top of the mound and smearing it out towards the edges of the work surface.

Pour the dough onto a clean work surface and gather it into a mound.

Mix on low speed just until it comes together, about 30 seconds.

In a small bowl, whisk together the egg yolk and the milk.

Paddle slowly until the mixture starts to hold together when you press it, but there are still some pecan-size pieces of butter, about 30-45 seconds.

Cut the butter into 12 pieces and add it to the mixer bowl.

Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.I hope you’ll give this cherry crumb pie a try during cherry season this year! Between the addictive cherry filling and the crispy buttery crumb topping, you really get the best of the pie / crumble / crisp world by making this.Īnd since there’s no such thing as too much pie, here are a few of my other sweet cherry pie favorites to try: However, I do have a sour cherry pie recipe that is the bee’s knees if that’s what you’re wanting. I do not recommend sour cherries for this pie, because they will require more sugar to make it taste good. Just keep an eye on your pie and pull it out once the filling is bubbling all over (especially in the center). The cooking time for frozen cherries will be a bit less than for fresh cherries because they cook down more easily. Consider yourself warned.įrozen cherries will also work here and – BONUS! They’re already pre-pitted. The pitting process is a messy one, so make sure to do it over the sink and whatever you do, DO NOT WEAR WHITE while doing it. I use a cherry pitter to do this (a worthwhile investment if you love cherry pie as much as I do) but you can also use a straw to push the pits out of the cherries. The pitting process is equal parts annoying and stress relieving. This pie calls for fresh, sweet cherries that have been pitted before baking. That all depends on what kind of pie you’re making! What kind of cherries should I use for my pie? Butter that is too warm will incorporate into the flour too much and create more of a cookie texture than a flaky crust. Whatever butter you decide to use, another key to a great crust is to make sure it is COLD. However, any old grocery store brand of butter will do in a pinch. I tend to use European butters when making pie crust (Kerrygold and Plugra are two favorites) because they have a higher fat content, which will also make for a flakier, richer crust. The thinner and more evenly distributed the butter pieces are in the dough, the flakier your crust will be. As the butter cooks, it creates steam pockets in the dough that make flaky layers. Fraisage is the fancy French term for using your hand to scrape the dough across your work surface, creating super thin sheets of butter in the process.

This pie crust uses a pretty unique technique called fraisage to make an insanely flaky, crisp crust. Top it with a scoop of vanilla ice cream or freshly whipped cream and you’re really doing something right. Juicy, slightly tart fresh cherries that get cooked down into a perfectly sweet filling, encased in a mega flaky all butter crust and topped with subtly spiced seriously addicting crumb topping – does anything sound more perfect than that? Neither would you be if you invited me to your 4th of July gathering and I showed up with this beauty. I admit it: I’m addicted to pie baking, and I’m not at all sorry about it. You know I couldn’t let a holiday weekend go by without a new pie recipe, right? Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping.