Cherry Crumble Pie

Cherry Crumble Pie A


Is the crumble too humble for you? If so, then try a crumble pie! The cross between a crumble and pie resulting in a tart (somehow) is rather sophisticated I like to think, yet still very homely at its heart. Just like the traditional crumble it’s all about lots of comforting flavour, this one just looks a bit more fancy!

Cherry Crumble Pie
Serves 6-8

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for the pastry

  • 150g plain flour, sifted
  • 75g unsalted butter, chilled and cubed
  • 30g icing sugar, sifted
  • 1 medium egg yolk beaten with 1 tsp cold water

for the cherry compote

  • 500g stoned cherries (about 600g before stoning), fresh or frozen
  • 150g jam sugar
  • squeeze of lemon juice

for the crumble

  • 120g plain flour
  • 80g unsalted butter, cut into small cubes
  • 60g light muscovado sugar
  • 30g oats

Make the pastry: in a medium-sized bowl, rub the butter into the flour to form fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Flatten the pastry into a disc, wrap in cling film and refrigerate for 30 minutes, to relax and firm up. Meanwhile, make the compote.

Make the compote: place 350g of the cherries in a saucepan with 75ml water and cook over a medium heat, bubbling for about 10 minutes until the fruit starts to soften then stir in the sugar and lemon juice and bring back to the boil. Cook over a medium heat for another 15-20 minutes until the fruit becomes almost pulpy and the sauce is smooth and syrupy. To test if the compote is ready, spoon a little sauce onto a saucer, leave to cool for 30 seconds and push it with your finger. If it wrinkles then it’s ready. Leave to one side while preparing the pastry case.

Bake the pastry: grease a 20cm round loose-bottomed or springform cake tin (about 5cm deep) then roll the pastry between a sheet of non-stick baking paper and the cling film to 3mm thick. Remove the paper (and retain) then lower the pastry into the tin, cling film facing up, and smooth around the sides. Carefully remove the cling film, smoothing back the pastry as necessary, then place the tin in the freezer for about 10 minutes. Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5.

Trim the edges of the frozen pastry in line with the sides of the tin. Prick the base with a fork, line with the retained paper (this is easiest to do after scrunching up the paper and flattening it back out a few times) then fill with baking beans. Place the tin on a baking tray. Bake in the oven for 15 minutes before removing the beans and paper then bake for a further 10 minutes until golden brown and cooked through. While the pastry is baking, prepare the crumble topping.

For the crumble: rub the butter into the flour until the mixture resembles breadcrumbs then stir in the sugar and oats. Place in the fridge until the pastry is ready.

Assemble the pie: once the pastry is cooked, mix the remaining cherries with the compote then transfer to the pastry cake, spreading evenly. Spoon over the crumble then bake in the oven for 35 minutes until the crumble is golden brown and the filling is bubbling around the edges! Allow to cool in the tin for 5-10 minutes before serving with cream.



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