A tart filling of fresh sour cherry juice and pulp is baked in a pie crust and finished with a oat-filled crumble topping to make this irresistibly sweet and sour dessert.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
492 Calories
Recipe Instructions
Step 1
Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.
Step 2
Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.
Step 3
Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.
Step 4
Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.
Step 5
Bake in the preheated oven for 40 minutes while preparing the crumb topping.
Step 6
Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.
Step 7
Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.
Ingredients
1 teaspoon vanilla extract
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
1 cup packed light brown sugar
1 tablespoon ground cinnamon
4 cups fresh sour cherries, pitted
1 (9 inch) prepared pastry for a single-crust pie
4 tablespoons cornstarch, or more as needed
0.5 teaspoon salt
0.66666668653488 cup all-purpose flour
0.66666668653488 cup rolled oats, or more to taste
