This Cherry Crumble Pie is a delightful mix of buttery, crumbly pastry and a rich, fruity cherry filling. The base is a soft, short pastry with a luscious combination of 500g tinned cherry pie filling and fresh cherries, enhanced with a touch of lemon and almond extract for depth of flavour. A golden, streusel-like crumble topping adds texture, making each bite a perfect balance of sweet, tart, and buttery goodness. Baked until bubbling and golden, it’s best served warm with vanilla ice cream or whipped cream for the ultimate indulgence. 🍒
👇 RECIPE BELOW
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Ingredients
For the Dough (Crust & Crumble)
- 250g all-purpose flour
- 100g sugar
- 150g unsalted butter, cold & cubed - I use melted - if you cold rub in like pastry
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 large egg
- Pinch of salt
For the Cherry Filling
- 500g cherry pie filling
- 250g fresh cherries, pitted & halved
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp almond extract (optional, enhances cherry flavor)
- 50g sugar (optional, if the filling is not sweet enough)
Preheat the oven to 180°C (350°F)
Grease a 26 cm (10-inch) round pan
Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.
#backyardchef #cherrypie
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