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a slice of sweet cherry streusel pie on an antique plate

Sweet Cherry Streusel Pie

Victoria
This decadent pie is filled with sweet juicy cherries, and is topped with a crumbly streusel topping!
Prep Time 45 mins
Cook Time 1 hr 20 mins
Chilling Time 4 hrs
Total Time 6 hrs 5 mins
Course Dessert
Cuisine American
Servings 1 (9 inch) pie (8 to 10 servings)
Calories 378 kcal

Ingredients
  

All-Butter Single-Crust:

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 4 ounces (1 stick) cold unsalted butter cut into 1/2-inch pieces
  • 1/4 cup cold water
  • 1 tablespoon cider vinegar
  • 1/4 cup ice

Pre-baking Crust:

  • 1 large egg white
  • 1 teaspoon water

Streusel Topping:

  • 1 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 4 teaspoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter cut into 1/2 inch cubes, at room temperature

Filling:

  • 1 small baking apple
  • 5 cups sweet cherries pitted
  • 2 tablespoons fresh lemon juice
  • 3/4 cup packed light brown sugar
  • 3 tablespoons potato starch or tapioca starch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 dashes Angostura bitters

Instructions
 

  • For the crust: Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender (or your fingers), cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
  • Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
  • Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
  • To partially pre-bake the crust, preheat the oven to 425°F and place baking sheet on a rack on the lowest position. Roll out the dough to 1/8-inch thickness and carefully lay it into a 9-inch pie pan or dish, being careful not to stretch the dough. Trim the edges and crimp as desired. Refrigerate the crust for about 30 minutes to allow it to set. Prick all over the bottom and sides with a fork about 15 to 20 times. Line the crust with a piece of parchment paper and fill it with pie weights or dry beans. Place the pie on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned.
  • Remove the pan and the baking sheet from the oven, lift out the parchment and the pie weights and let the crust cool for a minute. Beat together the egg white and water. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven’s middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.
  • For the streusel: Stir together the flour, brown and granulated sugars, and salt in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous. Chill for at least 15 minutes before using. The streusel will keep refrigerated for 5 days or frozen for 1 month.
  • Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack and preheat the oven to 425°F.
  • Peel the apple, and then shred it on the large holes of a box grater. Combine the shredded apple with the cherries, lemon juice, brown sugar, potato starch, cinnamon, cardamom, and bitters in a large bowl and toss until well mixed. Pour the filling into the refrigerated pie shell and evenly distribute the streusel on top.
  • Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer (I used frozen cherries, so mine baked an extra 50 minutes instead–cover the edges of the crust with foil as needed if it is browning too quickly).
  • Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
  • The pie will keep refrigerated for 3 days or at room temperature for 2 days.

Notes & Nutrition

  • For the cherries: fresh is preferable, but frozen works perfectly fine–just don’t thaw the frozen cherries, and add a bit of extra baking time as needed if using frozen versus fresh.
Adapted from The Four & Twenty Blackbirds Pie Book
Servings 10.0 * calories 378 * Total Fat 16 g * Saturated Fat 10 g * Monounsaturated Fat 4 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 42 mg * Sodium 90 mg * Potassium 160 mg * Total Carbohydrate 55 g * Dietary Fiber 2 g * Sugars 30 g * Protein 4 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*