Ingredients
- Crumble Topping:
- 1 1/4 cups all-purpose flour (leveled off)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup light brown sugar, firmly packed (I used dark brown)
- 8 tablespoons (1 stick) unsalted butter, melted
- Sour Cherry Filling:
- 2 1/4 pounds (1kg) sour cherries, rinsed, dried, stemmed and pitted
- 1/4 cup granulated sugar
- 4 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold butter, cut into 10 pieces
- 1, 9-inch single pie crust, unbaked, made from Sweet Tart Dough
Directions
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Set a rack on the lowest level of the oven and preheat to 350 degrees
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First, prepare the crumble topping. Combine the flour, baking powder, and cinnamon in a bowl and stir well to mix. Stir the brown sugar into the melted butter and then scrape It into the flour mixture. Use a rubber spatula to fold in the butter so that all the flour is evenly moistened. Set aside while preparing the filling.
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For the filling, put 1 cup of the sour cherries and all the sugar in a medium saucepan. Set the pan over low heat and stir often to bruise the berries so they release their juices as the mixture heats up and their juices dissolve the sugar. Continue to cook, stirring occasionally, until the berry mixture is boiling.
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While the berry mixture is coming to a boil, whisk the cornstarch and water together in a small bowl. Stir in a bout ½ cup of the berry juices, and then pour the cornstarch mixture into the billing juices, stirring vigorously with a wooden spoon or heatproof spatula. Cook, stirring constantly, until the juices thicken, return to a boil, and become clear.
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Put the remaining berries in a large bowl with the nutmeg. Use a large rubber spatula to fold in the thickened juices. Fold in the butter and scrape the filling into the prepared pie crust.
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Use your fingertips to break the crumble into ¼ or ½ inch crumbs. Scatter the crumbs evenly over the filling.
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Bake the pie until the crust and crumbs are well coloured and baked through and the filling is gently bubbling, about 40 minutes. Cool the pie on a rack and serve it a room temperature.
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Serving: Make sure the pie has cooled completely or it will be impossible to serve intact wedges. Cut the pie at the table and use a triangular pie spatula to lift out the wedges. If you have some vanilla ice cream lying around, this is the time to use it.