American Pie Council

2019 Professional Entry

 

Cherry Pie Crumble




Cherry Pie Crumble

Ingredients:
Shortbread cookie crust and Crumb topping
3 cups all purpose flour
2 cups sugar
½ cup brown sugar
12 tbs salted butter

Crust:
Whisk together the dry ingredients in a bowl. Melt butter in a microwave, pour two thirds of the melted butter over the dry ingredients and fluff with a fork or spoon. If crumb feels and looks dry pour in the rest of the butter and fluff again. If the crumb becomes too wet add some flour and sugar. Scoop 1 ½ cups of crumb into a 10” round pie pan, spread out the crumb with the back of a spoon. Use a second smaller empty pie and press it into the crumb to give the crust a good press. Remove the extra pan and bake at 350 degrees for 8 minutes. Set the rest of the crumb aside for use as crumb topping

Filling:
12 oz frozen sour cherries – Gordon Food Service
12 oz Morello cherries drained – Trader Joe’s
½ cup morello juice
¾ cup sugar
3 ¼ tbsp Instant Clear Jel – King Arthur Flour
½ tsp almond emulsion
2 tbsp butter

Filling:
Combine Cherries, cherry juice and almond emulsion, in a bowl. In another bowl mix together the dry ingredients. Pour dry ingredients over the Cherries and blend together. Let Cherries sit a bit.

Place Cherry Filling in the prepared pie crust and dot with 2 tbs of Butter. Cover the pie with a generous amount of crumb covering the pie. Place the pie on a cookie sheet and bake at 350 degrees bake for 50 minutes or until the top is golden brown and the pie juices are bubbling. Remove the pie and cool. Enjoy!



Andy Hilton, Davenport, Fl
2019 Professional – Cherry