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Double Cherry Pie With Streusel Topping Recipe

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This recipe for Double Cherry Pie With Streusel Topping is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cherry Mixture:

1 - 15 ounce can sour cherries, drained
2 - 15 ounce cans bing cherries, drained
½ cup white granulated sugar
1½ tablespoons cornstarch
1 tablespoon water
1 tablespoon fresh-squeezed lemon juice


Streusel Topping:

½ cup dark brown sugar
1 cup all-purpose flour
Pinch sea salt
Pinch cinnamon
Pinch of mace
1 stick unsalted butter, cut into pieces
Directions:
Directions:
Pre-heat oven to 350 F

In a saucepan, cook half of the cherries with sugar until the sugar is dissolved. Meanwhile, make a slurry with cornstarch and water and add to the pot. Bring to a boil and let cook about 1-2 minutes. Stir in lemon juice, and remaining cherries. Take off the heat and set aside until cool to the touch.

While the filling is cooling, make streusel topping by mixing sugar, butter, flour, salt and spices together with a fork until mixed and crumbly, but not smooth.

Spoon cherry filling into pre-baked pie shell and top with streusel. Bake on a cookie sheet set in the center of the oven for about 30 minutes for a large pie and 15 minutes for a mini pie, or until the topping is browned and the filling is bubbling. Let cool at least an hour to serve warm or refrigerate

once the pie is room temperature, and serve coldºº

 

 

 

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