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Sour-Cherry Streusel Pie

Sour-Cherry Streusel Pie

Ingredients

  • 1 Tender Pie Crust dough disk

Streusel

  • 1 1/4 cups all purpose flour
  • 6 tablespoons (packed) golden brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 teaspoon vanilla extract

Filling

  • 3 1/2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 2 1/2 pounds sour cherries, pitted

Recipe Preparation

  • Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.

For streusel:

  • Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. DO AHEAD Can be made 4 hours ahead. Cover; let stand at room temperature.

For filling:

  • Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.

  • Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.

,Photos by Charles SchillerReviews Section

The Epicurious Blog

It&aposs almost sour cherry season! For many of us at Epicurious, this brief, shining, ruby-ripe moment--a few short weeks in June-July--is perhaps the most magical time of the year. Like Sara, I grab as many pints as I can carry from the farmers&apos market, then spend hours in the kitchen pitting and freezing them, so I can enjoy the perfectly red, perfectly round jewels in pies and preserves throughout the year.

But sour cherry season is also just about the only time of year I give myself permission to bake almost entirely for myself. My husband--who is otherwise perfect, really--has no interest in any dessert but one loaded with chocolate, so when I do bake there&aposs usually chocolate involved. But this time of year I break all my rules, baking up sour cherry goodies guilt-free, as though I were feeding a hungry, hardworking prairie farm family of say, 26, as opposed to a wee Brooklyn household of three, including my 3-year-old girl. I&aposm thinking my little cherie just might be up to the task of consuming lots and lots of sweet-tart deliciousness with her Mama this season, but if she&aposs not, I&aposm prepared to take the hit all by myself.

Here are 11 fabulous recipes I will be turning to very, very soon. Carpe cherry!

Are you a sour cherry fan? How do you like to eat them?

serena72: Mini pies = brilliant idea. I need to start making space in my freezer ASAP. And esung1: Great call on the sour cherry syrup--a tarter, more adult Shirley Temple!

a few years ago, I made sour cherry syrup to mix with seltzer water. It was refreshingly tart.

Oh, do I love sour cherry pie! I also love to eat raw sour cherries. I can&apost wait!

Oh, how I love sour cherries! I have a hard time getting them into the crust because I just want to shovel them into my pie hole. Sadly, my husband can&apost stand cherries in any form, and my son waffles (Ooo! Cherry waffles. ). This year will probably involve baking a dozen or so mini pies for the freezer, allowing one every now and then instead of a whole pie with a fork, beckoning every time I walk by the fridge. And I&aposm thinking about just a little sour cherry sauce for my yogurt. Maybe puree a little of that for cherry sodas with chocolate ice cream. Eek! This might be a problem.


Cherry Pie With Oatmeal Streusel (Dairy or Pareve)

Hate to choose between pie and fruit crisp? This streusel-topped Cherry Pie gives you the best of both worlds. Crystallized ginger adds zing to the sweet cherry filling, while a touch of cinnamon perfumes the wholesome oat topping. Plus there's no fiddling with a top crust!

Time-Saving Tip: If you don't have the time or inclination to prepare a homemade pie crust, seek out a good-quality frozen or refrigerated crust. Wholly Wholesome's organic spelt pie shell worked nicely during recipe testing, and the flavor complemented the other ingredients well.

Customize It: Don't feel like pitting cherries, or can't find any at the market? Use whatever is in season! Experiment with other stone fruits, such as peaches, nectarines, plums, or a mix of sliced or chopped stone fruits and berries—just aim for about 4 cups of fruit total.

Make It A Meal: Because it can be made dairy-free, this pie is an ideal finish to a kosher barbecue. Also on the menu? Grilled Hawaiian Ribeye Steaks, corn on the cob, and this colorful Rainbow Slaw with Tamari Ginger Vinaigrette. Don't feel like firing up the grill? Opt for the convenience of this Herbed Chicken, Corn, and Green Bean Sheet Pan Dinner.


SOUR CHERRY SOURDOUGH STREUSEL PIE

One of the books that really affected me in high school was Annie Dillard’s Pilgrim at Tinker Creek. I’ve since reread pieces of it and it surprises me how intense it is: violent and brash and deeply spiritual in a way that almost feels dark. But I can still understand why it moved me so—not unlike many formative experiences around that age, it was the newness of it, the way it simultaneously cracked open my world to become wider and spoke to something deeply familiar within me.

[In case you were interested, I’d count Ishmael, The Master and the Margarita, Encounters with the Archdruid, and One Hundred Years of Solitude amongst the other books that mattered to my education the most.]

In the case of her book, it showed me incredible writing and how to translate something wild and beautiful into words. It reached the part of me that loves land and space and the physical world, and it used that comfortable terrain to lead me into new territory. It also gave me the gift of one of my favorite lines in any book, ever: “How we spend our days is, of course, how we spend our lives.”

The other day I was standing in front of the bookshelf, running my fingers over the colorful spines. (Just between us, I was actually searching for The Silver Palate Good Times Cookbook while also contemplating the sheer idiocy of filling my entire living room wall with unsecured glass-and-metal shelving piled with heavy books when I have a chubby baby juuust on the brink of crawling. Oh well! It’s good to have a task! Time to bust out the power tools.)

My hands fell upon a thick white book with a comfortable heft. I picked it up and flipped it over to see that it was The Abundance by Annie Dillard—a collection of essays that I bought at the secondhand library shop for 25 cents and never opened.

I abandoned my Silver Palate quest (pasta puttanesca and lemon chicken be damned!) and sat down to flip through the pages. Twenty minutes later I found myself deep in one essay, reading and re-reading the final page, captivated by the imagery and sentiment.

How could you not fall in love with a book that says this to you: “You do not have to sit outside in the dark. If, however, you want to look at the stars, you will find that darkness is necessary. But the stars themselves neither require nor demand it.”

In her essay titled “Seeing”, she writes: “I cannot cause light the most I can do is put myself in the path of its beam. The secret of seeing is to set sail on solar wind. Hone and spread your spirit until you yourself are a sail, whetted, translucent, broadside to the merest puff.”

She goes on to talk about the era when doctors discovered how to remove cataracts—describing the experience of blind people who could suddenly see, and how they attempted to describe what was in front of them. One girl, upon seeing a tree for the first time, called it “the tree with lights on it”, as that’s what colors were to her: vividly aglow. Dillard then talks of walking in the woods, “thinking of nothing at all and I saw the tree with the lights in it. I saw the backyard cedar where the mourning doves roost charged and transfigured, each cell buzzing with flame. I stood on the grass with the lights in it, grass that was wholly fire, utterly focused and utterly dreamed. It was less like seeing than like being for the first time seen, knocked breathless by a powerful glance. The lights of the fire abated, but I’m still spending the power. Gradually the lights went out in the cedar, the colors died, the cells unflamed and disappeared. I was still ringing. I had my whole life been a bell, and never knew it until at that moment I was lifted and struck.”

I love, love that sentence. “I had my whole life been a bell…”

(I could say something deeply sappy and sentimental here about how if we all are bells, what more could we strive for for than to be struck and to ring daily, rather than waiting until late in life to find out how to make that music sound? But seeing as I am not a 60-year-old yoga teacher running an off-the-grid commune in Taos giving daily motivational speeches over bowls of vegan millet porridge, I will spare you that and allow you to extrapolate your own meaning from Dillard’s words. OOPS. I said it anyway!)

So if we are to find ourselves in the position of wanting to be surprised and delighted and to see things newly on a regular basis, a la Annie Dillard and Mary Oliver, than where do we begin? How do we look?

I think it’s best to focus in very ordinary, daily places. To feel like you’re witnessing some good in the world, you don’t have to go traverse the challenging 12.4 mile Avery Peak Loop hike up Bigelow Mountain in Maine at the height of fall foliage in the early morning, pausing at a lake on the way up to witness the fuzzy tips of a moose’s antlers as the animal dips its head gracefully to drink. You could do that. You could!

You could take your kayak out just before sunset with your grandson and watch from a distance off shore as a rainbow emerges behind pillowy clouds in the fading blue sky, making the scenery look like a CGI graphic.

You could rock climb above the beaches at New Zealand’s Kawakawa Bay, or sail a 22-foot Catalina around the Whitsunday Islands, anchoring at high noon to swim in the bright blue water.

There are incredible trails to wander. Art to examine, architecture to marvel at, adventure to be had in far-flung places.

And you could do all of it. But to be delighted, you don’t have to. You could start closer and smaller.

This WILL NOT shock you, but I’ll recommend baking. Take, for example, a cake. A chocolate cake. Add cayenne and cinnamon and top it with cinnamon-infused whipped cream. Make chocolate chip cookies with cacao nibs. Take your favorite muffin recipe and sub crushed graham crackers for some of the flour. Dust balls of snickerdoodle dough with sumac and sugar instead of cinnamon and sugar.

You get the idea. Small wonders.

Here’s another one that surprised and delighted me lately: sourdough pie crust.

I’ve used my sourdough starter in every way I thought imaginable: waffles, chocolate cake, coffeecake, brownies, muffins, banana bread, cookies, pumpkin bread, savory crepes, pancakes, crackers, and on and on. But never did I consider adding it to pastry.

This crust would be very good with a savory quiche but it’s also awesome for dessert pies. Here I’ve done it with a sour cherry filling (I used frozen cherries which works just as well as using fresh ones) and topped it with a streusel. But it’s a blank canvas: use it in any pie recipe you like.

Note: The pie crust specifies ripe sourdough starter, by which I mean starter that is 100% hydration, meaning it has been recently fed with equal amounts of water and flour.

Sour Cherry Sourdough Streusel Pie
Makes one 9” pie

For the crust
1 1/2 cups (180g) all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (226g) cold unsalted butter, cut into pats
1 cup (8 oz or 227 g) ripe sourdough starter (make sure it’s cold from the fridge)

For the filling
2 1/2 pounds pitted sour cherries (frozen or fresh)
3/4 cup granulated sugar
6 tablespoons cornstarch or 1/2 cup (60g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond extract

For the streusel
1 1/4 cups (150g) all-purpose flour
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup granulated sugar
1/2 cup (113g) cold unsalted butter, cut into pats
3 tablespoons ripe sourdough starter

To make the crust: In a food processor, pulse together the flour, sugar, salt, and butter until mixture is in coarse crumbs. Add 2 tablespoons of the sourdough starter and pulse a few times. If the dough is very dry, add the remaining starter. Don’t overpulse! Transfer the dough to the counter, press it into a disk, and wrap in wax paper or plastic wrap and chill for 1 hour. Remove the pie dough from the refrigerator and roll it out to a 10” circle, then transfer to a 9” pie plate and trim/crimp the edges.

Chill for 30 minutes towards the end of this time, preheat the oven to 375 degrees F.

To make the filling: Toss together all the filling ingredients and mound them into the center of the chilled pie crust.

To make the streusel: Whisk together the flour, almond flour, cinnamon, nutmeg, and sugar. Add the butter, working it in with your fingertips until the mixture is sandy-looking. Add the sourdough starter and stir until evenly crumbly.

Spread the streusel evenly over the filling.

Place the pie plate on a baking sheet (to catch any drips) and bake for 20 minutes, then remove from the oven and cover loosely with a piece of foil to prevent over-browning. Return to the oven and bake for another 40 to 60 minutes, or until the juices are bubbling and the streusel is golden brown. Start checking after 40 minutes, but sometimes it takes closer to an additional hour.


  • 1 (9 inch) prepared double-crust pie pastry
  • 4 cups pitted sour cherries
  • ⅔ cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 orange, zested and juiced
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 egg white
  • 1 teaspoon milk

Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.

Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.

Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.

Mix egg white and milk together in a small bowl and brush over the top of the pie.

Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.


Recipe and Tips: Pie Cherry Streusel Tart

Fresh sour pie cherries are as precious as rubies. Bright and shiny like the gems they resemble, the sour Montmorency cherries have a short season (only 2 to 3 weeks in July) in western Montana, so I always pick some off a neighbor’s tree to use fresh and enough to freeze. A true luxury is popping a just-picked fresh cherry warmed by the sun into my mouth, pulling away the stem, and eating the flesh off its pit. I shiver from the tartness, but I know summer is truly here.

This recipe is one of the best ways I know to celebrate the pie cherry. Please note that the filling mixture needs to sit at room temperature about 5 hours, so prepare it first. You could even start it the night before and leave it in the refrigerator. And be careful when eating this mouthwatering treat: even though the cherries are pitted, I always warn people to beware of renegade pits. One or two often manage to escape the pitter. The best way to pit cherries quickly is to use a pitter with a hopper that you can attach to a table top. Another, slower, way is to pit them individually.

If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries. Buy enough to give you 4 cups drained cherries, and save the juices. Measure the juice you’ll need, stir in the sugar, and make the cornstarch sauce.

Preparing Cherries for Freezing

To prepare pie cherries for freezing, combine 4 cups pitted cherries with 1 cup sugar and 4 level teaspoons of Fruit Fresh, stirring to mix well. Transfer to airtight freezer containers, seal, date, and freeze. The cherries will keep well for up to 1 year, but you’ll probably want them during the winter to revive summer memories. To use, thaw thoroughly in a wire strainer set over a bowl to collect all the juices. Measure the juice and add enough water to reach 1 ¼ cups. Taste a cherry and add more sugar if the cherries were very sour. Proceed as the recipe directs.


I Can't Lie, this is Real Sour-Cherry Streusel Pie

In my foodie life, there are many things that I attest to loving.  In my foodie pie life, a sour cherry pie made the same day Joe picks the cherries from our tree is at the top of my Summer dessert list.  In my opinion, sour cherries are one of the most regal, refined fruits you will ever eat.  

My grandmother simply referred to these ruby-red jewels as  "pie cherries", but if you are on a quest for them, they are also marketed as tart cherries.  Joe and I live at a high elevation here in Central Pennsylvania, which I have learned is ideal and is why our tree thrives.  That being said, the sour cherry season is quite brief, with the cherries being ready to pick at the very end of June or the very beginning of July.  Picking them is a bit tricky, as they are at their absolute best if left on the tree until you think they will begin to spoil if left there one more day, while at the same time getting them all picked at once before the birds devour an entire tree full of them.

A bit about sour cherries vs. cherries in general :  Sour cherries should not be confused with their cousins, the reddish-black Bing cherry and the peachy-blush Rainier cherry.  These two sweet cherries (which are larger and firmer than sour cherries) are great for eating "as is" like any other fresh fruit, but they do not make for great baked desserts.  When sour cherries are cooked, they become quite sweet, plus, they hold their shape better than their sweet relatives. Sour cherries are a bit too tart to eat more than just a few out-of-hand, but they make superb preserves, pies and cobblers.  That said, I make a decadent sweet-and-savory sauce from our cherries and duck stock that is served with roast duck or pan-seared duck breast. 

Once the cherries are picked, you have no more more than 24 hours to "use them or lose them", which is why you will rarely find them in the grocery store.  This year our now 14-year-old tree broke its previous record by presenting us with 38 pounds of delectable goodness. What do I do with all of these cherries?

I admit to having been overwhelmed the first year our tree bore fruit.  But, by the next year, I had done my homework and invested in the best dang cherry stoner money could buy:

The Westmark Cherry Stoner is made in Germany and no cherry pitter is faster or more efficient at removing the stones from a lot of cherries without bruising the fruit.  In about 2 hours, we literally have all of our cherries ready for baking and/or freezing.

This nifty little gadget is a bit pricy ($55.00-$65.00), but if you have a lot of any type of cherries to process, this machine is for you!

Once the stones are out of the cherries, I weigh, portion and pack 2 pounds of cherries into plastic ziplock food storage bags.  Two pounds, or about 6 cups, is what I deem necessary for one sour cherry pie.  I freeze each individual bag flat and I do not stack the bags on top of each other until they are frozen, so the ones at the bottom don't end up being smashed.

Note of importance :  When it's time to bake a pie, I do not thaw the cherries to room temperature because too many juices run out of them.  I place my frozen cherries in a large mixing bowl and let them partially-thaw, to a "pliable but slightly frozen icy state", stirring them occasionally. This takes about 20-30 minutes.  In this picture, the cherries are soft and pliable on their outside yet still frozen on their inside.  Notice:  there is no juice puddling in the bottom of the bowl.

Whenever I am making a berry pie, and especially a sour cherry pie, I always take the time to make homemade pie pastry.  If I do say so myself, I make a super-flaky pie pastry and I highly recommend you try my recipe for

Making Pate Brisee:  Basic Pie or Quiche Pastry

, found in Categories 6, 15 & 22.  My sour cherry pie recipe deserves all of the love that only a homemade crust can give.

Before getting started .  You'll need 1, 9" pie pastry, my recipe or your favorite one, and  2 pounds of pitted sour cherries, about 6 cups, either fresh or frozen.  If your cherries are frozen, remove them from the freezer and allow them to partially-thaw for 20-30 minutes, until they are soft and pliable on the outside but still frozen on the inside.  If you thaw them completely, the juices will run out and the berries get mushy, which is a situation to be avoided at all costs, so: error on the side of a little too frozen rather than a little to thawed out. While the cherries are thawing, prepare the streusel topping according to the following directions:

4  tablespoons salted butter, cold, sliced or cut into cubes

1/2  cup sugar

1/2  cup unbleached, all-purpose flour

1/2  cup old-fashioned, uncooked oats

1  teaspoon ground cinnamon

1/4  teaspoon ground cloves

Step 1 .  Prep, measure and place all ingredients in a medium mixing bowl as listed.

Step 2 .  Using a hand-held pastry blender and a paring knife, "cut" the butter into the other ingredients until the mixture resembles coarse, pea-sized crumbs.

Set aside while preparing the following cherry pie filling:

2  pounds pitted, sour cherries, about 6 cups, fresh, or, if frozen: partially-thawed, NOT completely-thawed

3/4  cup sugar

6 tablespoons unbleached, all-purpose flour

2  tablespoons quick-cooking tapioca

1/4  cup cherry brandy

1/8  teaspoon salt

Step 1 .  Place the cherries in a large mixing bowl.  If they are frozen, give them time to partially thaw, about 20-30 minutes.  You want them soft and pliable on the outside and still slightly frozen on the inside.  Stir occasionally with a large rubber spatula.  Add all of the remaining ingredients.  Using the spatula, toss until well-coated and set aside about 5-10 minutes, until a thick pie filling has formed, stirring occasionally.

Step 2 .  Preheat oven to 400 degrees.

Step 3 .  Using a large spoon or spatula, transfer and evenly distribute all of the pie filling and any/all juices into the prepared pastry shell.  Do not press down on the pie filling.  

Step 4 .  Using the same large spoon or spatula, evenly distribute all of the streusel topping over the pie filling.

Step 5 .  Bake on center rack of preheated 400 degree oven, 15 minutes.  Reduce heat to 350 degrees and bake 30 minutes. Reduce heat to 325 and continue to bake until cherry juices are bubbling up through the nicely browned streusel topping, about 20-25 minutes.  Remove from oven, place on a cooling rack and cool completely before slicing and serving, 4-5 hours or overnight.

Note :  Before I preheat the oven, I like to place a piece of aluminum foil on the oven rack below the center rack the pie will be placed on.  It is not unusual for cherry juices to drip down the sides of the pie dish as it bakes and this catches the juices before they hit the bottom of the oven and burn -- a no mess solution.

I Can't Lie, this is Real Sour-Cherry Streusel Pie :  Recipe yields 1, 9" pie or 8 servings.

Special Equipment List :  cherry stoner 9" pie or quiche dish pastry board rolling pin cutting board paring knife pastry blender  large spoon or spatula aluminum foil cooling rack

Cook's Note :  As hard as this is to do, allowing this pie to cool overnight, uncovered and unrefrigerated is when it will be at its best.  Cherry pies are notoriously juicy and this long rest gives the juices plenty of time to redistribute themselves!

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)

Sour Cherry Season. (Late June thru Early July)

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My Buttery Sour-Cream Sour-Cherry Pound-Cake

'Tis True: Sour Cherries Do Make the Best Jam

Culinary Jewels: Dehydrated Sour ("Pie") Cherries

Cheese-Filled Blintzes with Sour-Cherry Topping

Hungarian Sour Cherry Soup (Hideg Meggyleves)

Making Clafoutis and the Classic Cherry Clafoutis

Loco for Cocoa: Spicy Chocolate Cherry Cookies

Super-Easy Strawberry Bread-Machine Preserves

Posted by KitchenEncounters at 06:14:48 PM in 06) Cakes, Desserts, Fruit Desserts & Pies


Sweet Cherry Streusel Pie

A lightly spiced sweet cherry streusel pie that tastes like a warm hug and is an excellent use of one of summer’s best stone fruits.

Yesterday we had friends over who were visiting from out of town. It was kind of a spur of the moment decision after we got rained out of our original plans, which were to let the kids expend all of their energy at a playground and then go out to a low key dinner.

Womp womp. This is what happens when no one has the foresight to check the weather. I mean, I didn’t even bring an umbrella with me to work yesterday which was clearly a poor life choice. Thankfully the downpour happened as I was on my way home, so I didn’t have to spend the whole day in wet shoes (THE WORST).

There was too much pizza, a glut of kids throwing toys in every direction, and just total wonderful chaos.

Everyone went to bed too late and now I’m paying for it this morning, but it was completely worth it.

The only thing that would have made it better.

In hindsight, I should probably always have a pie tucked away in my fridge for surprise guests. NOTED. Won’t make that mistake again.

Also, for my own gratification because I just love pie so much. My husband is much more of a chocolate cake/brownie kind of guy so he thinks I’m crazy but I could basically eat pie and only pie forever and be pretty happy.

I already have a double crust cherry pie and a sour cherry pie and cherry hand pies that I’ve posted in the past, but there’s always room for more. And who doesn’t love a pie topped with STREUSEL.

It’s half the stress of a double crust pie and equally as (if not more. ) delicious.

This cherry pie is lightly spiced with cinnamon and cardamom, gets a hint of tartness from shredded green apple hidden in every bite, and is sheer perfection with a dollop of vanilla ice cream on top.

If you’ve stocked your fridge with way too many cherries, like I have, then MAKE THIS. And then you can make the other pies I’ve listed above.


Cherry-Streusel Coffee Cake

Preheat oven to 350 degrees. Butter a 9-inch tube pan set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt set aside.

With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.

Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.

Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.

Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.


Roll out your prepared pie crust into a 9 inch deep dish, glass pie plate.

Mix cherry pie filling with almond extract. Pour into pie crust and set aside.

Using a pastry blender or two knives, blend topping ingredients with cold butter.


Creative cherry recipes for the summer

1. Perfect coconut cherry

Photo: Getty Images / Karisssa

This recipe comes from journalist and explorer Dan Büttner, a world-renowned expert on longevity hotspots called Blue Zones. His coconut and cherry parfait recipe is low-sugar and plant-based, which is what people in the Blue Zones mostly like to eat. Büttner swaps yoghurt for silky tofu, which he mixes with coconut milk, lemon peel and honey to create a vegetarian-friendly alternative. Topped with a cherry maple syrup reduction, this cherry parfait recipe is the perfect breakfast snack or healthy dessert.

Get the Recipe: Perfect coconut cherry

2. Northwest cherry and lime smoothie

This recipe makes a light, refreshing smoothie with fresh summer products such as zucchini, beets, raspberries and of course sweet cherries. The recipe calls for almond milk, but you can get creative with other dairy-free options like creamy coconut milk or delicious oat milk. Pour your mixture straight onto ice and add a squeeze of lime for a little more flavor.

Get the Recipe: Northwest cherry and lime smoothie

3. Brilliant vegan berry crumble

Photo: sweet potato soul

If you’re a fruit fanatic, don’t skip this recipe. Sweet Potato Soul’s incredible berry crumble is packed full of summery fruits like cherries, blackberries, blueberries, strawberries and raspberries.

“For years I made this Brilliant Berry Crumble in my cooking classes when I lived in New York. It was always a hit for the obvious reasons: It’s absolutely delicious, easy to prepare and healthier, ”writes recipe creator Jenné Claiborne on her blog. “But people also love it because you can exchange the fruit for anything that’s in season. Berries, cherries and peaches are perfect for spring and summer, while persimmons, pears and apples are divine in the cooler months. “

Get the Recipe: Brilliant vegan berry crumble

4. Sour cherry tabbouleh

Photo: Love & Lemons

Cherries aren’t just for dessert. The spicy fruit can also be used for hearty dishes, such as this sour cherry tabbouleh recipe from Love & Lemons. This simple salad calls for lots of fresh ingredients like hearty millet, crunchy parsley, and crunchy cucumber. Topped with dried sour cherries and spicy dressings such as lemon juice and white wine vinegar, this tabbouleh is ideal as a side dish or main course. In addition, it only takes 35 minutes to prepare.

Get the Recipe: Tabbouleh with cherry cake

5. Cherry and strawberry crumble cake

Photo: Half-baked harvest

Would you like to make a dessert with sweet, juicy cherries that is not a cherry pie? Check out this cherry and strawberry crumble cake from Half-Baked Harvest. The streusel filling makes it light enough to indulge in on hot summer days, while its fruit flavors blend seamlessly with hints of cardamom, vanilla and bourbon. Eat it straight or garnish it with some creamy vanilla ice cream for a delicious treat.

Get the Recipe: Cherry and strawberry crumble cake

6. Energy balls with cherry chocolate chips

Photo: Fit Mitt Kitchen

These gluten-free energy balls are perfect for pre-workout snacking. Fit Mitt Kitchen’s recipe calls for healthy ingredients like oatmeal, chia seeds, raw honey, and creamy nut butters. Rolled with some mini chocolate chips, dried cherries, and a pinch of cinnamon, you have an easy on-the-go snack that you can take with you almost anywhere. Replace the honey with a brown rice syrup for a vegan-friendly alternative.

Get the Recipe: Cherry chocolate energy balls

7. Sweet cherry and chocolate chia pudding

Photo: Emilie eats

Don’t let the look of this chocolate pudding recipe fool you – it’s packed with nutrients. From the sweet cherries that help with inflammation and sleep regulation to the fiber-friendly chia, this decadent dessert from Emilie Eats is actually good for you. Beat together non-milk, chia seeds, and cocoa powder before allowing it to sit for two hours. Once it’s chilled, add your sweet cherries and enjoy.

Get the Recipe: Sweet cherry chocolate chia pudding

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