Crumb Topped Cherry Pie

Granulated sugar, cornstarch and cherry juice thickened before being combined with cherries, fresh lemon peel, fresh lemon juice and red food coloring. Filling is poured into ready-made pie crust and topped with crumb topping prepared from flour, sugar, ground cinnamon and butter. Pie is baked in hot oven until crust is golden brown and pie filling is bubbly.

Ingredients -

2 (16 ounces each) cans Tart Red Cherries, drained but reserving 1-1/4 cups liquid
3/4 cup Granulated Sugar
3 tablespoons Cornstarch
1/2 teaspoon grated Fresh Lemon Zest
2 tablespoons Fresh Lemon Juice
Few drops Red Food Coloring
1 (9-inch) Unbaked Pastry Shell

Crumb Topping:
1/2 cup Flour
1/2 cup Sugar
1/2 teaspoon Ground Cinnamon
1/3 cup Butter

Preparation:

1. Add granulated sugar, cornstarch and add reserved cherry juice to large saucepan.

2. Cook over low heat until thick, stirring constantly.

3. Stir in drained cherries, fresh lemon peel, fresh lemon juice and red food coloring.

4. Pour pie filling into ready-made pastry crust.

Crumb Topping:

1. Combine flour, sugar, ground cinnamon in small bowl.

2. Cut in butter with until crumbly.

3. Sprinkle over cherry pie.

4. Bake pie at 400 degrees for 30 minutes.

Cherry Pie Making Tip -

Macerating

Macerate or marinate fruit to remove the juices and then reduce the liquids in a saucepan over medium heat to thicken and create rich intense fruit flavor.

Cherry Pie Making Tip -

Butter in Fruit Fillings

With the exception of apples, butter can dull the flavor of most fruit. Leave the butter in the crust and out of fruit fillings.

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