"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cherry Crumb Pie Recipe

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This recipe for Cherry Crumb Pie, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Rambo (Martha's Lineage)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pie crust
2 cans of pitted sour cherries in water (not in syrup)
Butter
Sugar
Cherry juice from the canned cherries

Directions:
Directions:
Prepare the crumbs first. Take about two thirds of a stick of butter or margarine and put it in a bowl and let it soften till room temperature. My mother uses only a half a stick but since I use Longaberger pie plates which are a little bigger than normal pie plates I use about two thirds of a stick. Slowly add equal amounts of sugar and flour and slowly mash the ingredients together. Keep adding equal amounts of sugar and flour until the ingredients are fine crumbs. This will take awhile to do. Have patience. As I said it will eventually create crumbs if you keep adding equal amounts of flour and sugar. Put crumbs aside.

Put pie crust in bottom of pie plate. Sprinkle some flour on the bottom so the crust does not stick to the plate. I use store bought pie crust but you can certainly make you own. Put equal amounts of sugar and flour in the bottom of the plate. Perhaps two thirds cup of each. It does not matter how much flour and sugar as long as they are equal amounts. Open the two cans of cherries and drain off the water but do not throw it away. You will be adding some of the water to the pie. Dump the two cans of cherries into the pie. Take about a third a cup of the cherry water from the can and pour it over the cherries. Generously sprinkle sugar over the cherries. Cover the cherries with the crumbs you made earlier. Place in a preheated oven set at 400 degrees and bake for 15 minutes to make sure the crust gets done. Turn the oven down to 350 degrees and continue baking for another 45 minutes. Check the pie about the last ten minutes. If the crumbs are golden brown the pie is done. Lately my mother has adjusted the recipe. She uses one can of pitted sour cherries in water and one can of cherry pie filling. Try it either way.

Personal Notes:
Personal Notes:
To make this a blueberry crumb pie:
This is the exact recipe for the Cherry Crumb but you use two boxes of fresh blueberries.
Since there is no juice with the fresh blueberries you add about one third cup of water over the berries instead of the canned juice. Actually, you can use any type of fruit for this pie.

 

 

 

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