The CSA overfloweth. With cherries. Like, so many cherries I didn't know what do with myself.
I roasted them. I ate them with yogurt. I ate them as dessert with marscarpone and honey.
Finally, I caved and bought a cherry pitter. If you have a serious amount of cherries on your hands, might I humbly suggest you do the same. Kitchen gadget game changer.
Armed with new cherry pitter, I went forward, into uncharted territory. Making my own cherry pie (hard to believe I have never done this before, right?). I used this recipe from Smitten Kitchen as my guiding force, with a few changes. I have since used this recipe for just about every kind of pie imaginable. The streusel topping is the best I have found. Hands down.
Key to the equation is her time saving tip to avoid blind baking the bottom shell- simply chill the dough in the dish for 30 minutes before putting the filling in and baking. Worked like a charm. I may never blind bake again.
Go forth and bake cherry pie my friends! Before summer's bounty is behind us. And take my advice on this recipe....Best. Pie. Ever.
Cherry Pie with Best Ever Streusel Topping
1 cup whole oats (1/2 reserved)
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3/4 cup unsalted whole pecans
1 stick unsalted butter, melted and cooled
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
2 1/4 pounds fresh cherries, pitted
My stock secret when crunched for time- Betty Crocker box crust. Just add water. Seriously good stuff.
Prepare crust: Roll out the chilled pie dough into a 12 inch round. Roll onto pin, and over dish. Crimp edges and press in. Refrigerate until firm, about 30 minutes (in lieu of blind baking). This keeps crust from getting too soggy.
Prepare the crumble: Grind all ingredients in a food processor. Sometimes, I reserve 1/2 the oats and add them in after grinding for some texture. Stir in cooled butter.
Make filling: In bowl, mix cherries with the sugar, and rest of filling ingredients.
Assemble: Pour the cherries/filling into your unbaked shell. Sprinkle streusel over the cherries. Rim crust edge with tinfoil, leaving middle exposed. Bake for about 1 hour, or until the juices are bubbling and thick. Remove foil 10 minutes before done to allow it to brown. Remove to a rack to cool to room temperature before serving.
I like serving with whipped cream and vanilla ice cream!