If you're new to making pies, this is a great recipe to try. The crumb topping is delicious and really a no-fail choice for a top crust. One of Matt's top 5...also a good combo of a cobbler/pie dessert that all seem to enjoy. I'm sure other fruit would be just as great too~
Picture doesn't do it justice either - sorry I don't have a better pic~
1 (29oz.) jar tart pie cherries in water (usually I have to buy in 2 cans Smith's had them about $2.00/can which was better than Walmart's price)
3/4 cup granulated sugar
3 T. cornstarch
1/2 t. salt
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup old-fashioned rolled oats
1/3 cups walnuts, chopped (about 1.5 ounces)
1/2 t. ground cinnamon
3 Tablespoons cold unsalted butter, cut into small pieces
1 Baked Pie Shell
Vanilla ice cream optional to serve with
Heat the oven to 425F. Drain the cherries and reserve 1/3 cup of the liquid. Stir the cherries, granulated sugar, cornstarch, salt and reserved cherry liquid together in a medium-sized bowl. Toss the flour, brown sugar, oats, walnuts, and cinnamon together in another medium-size bowl. Mix in the butter using a pastry blender or your fingers until a crumbly mixture forms. Pour the cherry mixture into the Baked Pie Shell. Sprinkle the crumb topping evenly over the cherries. Bake for 15 minutes. Lower the oven temperature to 350F and continue to bake until the topping is deep golden brown--30-35 min. more. Transfer to a wire rack to cool slightly. Serve warm. (with vanilla ice cream!)
about 8 servings in 1 nine inch pie: 417 calories / serving
from The Farm Chicks in the Kitchen book
