![]() What kind of cherries should I use for my pie? Butter that is too warm will incorporate into the flour too much and create more of a cookie texture than a flaky crust. Whatever butter you decide to use, another key to a great crust is to make sure it is COLD. However, any old grocery store brand of butter will do in a pinch. I tend to use European butters when making pie crust (Kerrygold and Plugra are two favorites) because they have a higher fat content, which will also make for a flakier, richer crust. ![]() The thinner and more evenly distributed the butter pieces are in the dough, the flakier your crust will be. As the butter cooks, it creates steam pockets in the dough that make flaky layers. Fraisage is the fancy French term for using your hand to scrape the dough across your work surface, creating super thin sheets of butter in the process. This pie crust uses a pretty unique technique called fraisage to make an insanely flaky, crisp crust. Top it with a scoop of vanilla ice cream or freshly whipped cream and you’re really doing something right. Juicy, slightly tart fresh cherries that get cooked down into a perfectly sweet filling, encased in a mega flaky all butter crust and topped with subtly spiced seriously addicting crumb topping – does anything sound more perfect than that? Neither would you be if you invited me to your 4th of July gathering and I showed up with this beauty. I admit it: I’m addicted to pie baking, and I’m not at all sorry about it. You know I couldn’t let a holiday weekend go by without a new pie recipe, right? Cut into 2-inch squares.Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping. Remove from pan and let cool completely on a wire rack, about 1 hour. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Crumble remaining flour mixture evenly over top, squeezing to create clumps. to make the filling: Stir together cherries, sugar, flour, lemon juice, and salt in a bowl. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. Add flour and salt beat until dough forms clumps but does not completely hold together. to make the crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Line with parchment, leaving a 2-inch overhang on two sides butter parchment. 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan. ![]() Recipe adapted from Martha Stewart Living for the crust: No skimping on the cherries here! That’s for sure. What I love about this recipe is that there’s so much cherry goodness inside. You can use a kitchen aid mixer too!Ĭrumbles go into parchment lined baking pan.ĭibs on all the pieces that have crumble on top! He gifted me this one and holy cow cherry pitting was a breeze! Thanks, DAD!īutter and sugar get mixed with a hand mixer. My dad accidentally bought two cherry pitters online this Summer. I froze half of this batch because I didn’t want to have all of them sitting on my kitchen counter…taunting me…and then in the name of research I found out that they’re even better when you eat them frozen. Throw some juicy cherries into the mix and now we’re talking! These Cherry Pie Crumble Bars have three of my favorite words in it.
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