Cherry Crumb Pie
Cherries are in abundance right now, the supermarket shelves are overflowing with perfect little cherries - beautiful, deep red and sinfully sweet. I couldn't resist picking them up, hoping to turn them into a perfect summer dessert. Late sunday afternoon, sitting with a big bowlful of cherries in front me, recipes circling in my head - I decided upon Cherry Pie, that would surely be hard to mess up !
Now, prepping cherries is fun if you have the time and patience for it. The lack of a cherry pitter made my task more time consuming than necessary, but tasty ;) nonetheless.
Wearing a T-shirt that wouldn't get ruined by the red juices, I sat down with a paring knife, and one-by-one pitted the cherries - like you would an avocado, by running the knife around the cherry, twisting the two halves in opposite directions and then removing the pit - in the end, I had a bunch of cherry halves with me. The ones that made it, without me snacking on them, went on to become yummy pie filling.
For the homemade pie-filling - I used four cups of cherry halves and half a cup of water and heated this in a saucepan and added 1/2 cup sugar(depending on how sweet the cherries are) and 2 teaspoons of Corn Flour. Stirring occassionally, I watched as the cherries started to soften and mixture bubbled and thickened and then added 1/2 tsp. of lemon zest for that something extra !
I used a store-bought pie crust - just used a fork and pressed gently against the soft pastry, and then added the pie filling. For the crumb topping, I mixed half cup flour, 1 egg, 1/4 cup nuts, 1/4 cup flaked coconut and 1/4 cup sugar and 1/4 cup butter ( This is an estimate, as I just threw some stuff in that I thought would work, to make it into a sticky topping) and then topped the pie filling with this.
Bake the pie for around 30-35 minutes in a preheated oven at 350 F till the crumb topping has turned golden brown. My pie bubbled over the crust, but tasted sensational, much more the next day after all the flavours married.