You know the car sticker that say “Baby on Board”? We need a sticker that says “Pie on Board.” At least that’s how we felt the other day when we took our Cherry Crumb Pie for a ride.

Imagine trying to pack up a pie for a picnic and discovering it doesn’t fit into any of your available containers. We weren’t about to cut it up – that would kill the experience. Instead, we wrapped it up carefully and I held the pie for the entire ride

“Watch the bump,” ” be careful…the pie.” It’s what you have to do when you’re transporting a cherry pie and the interior of your car is light gray. The whole experience felt a bit ridiculous but it kept us laughing. Some desserts are worth the extra effort and this pie is definitely one of them.


 

We made our way down to Weir River Farm in Hingham, MA and settled in for a pleasant and leisurely lunch with salads, quiche, an assortment of local cheese and of course, pie. I definitely recommend a visit to the farm and also to World’s End just down the road.

The weather has been beautiful and this was perfect place to get outside and enjoy the warm weather and the bucolic setting. We were even lucky enough to watch the daily sheep feeding.

 

I’m not sure what your planning for this holiday weekend but I highly recommend this dessert. It’s festive. It’s not too sweet. It’s even historic – the cherry is one of the worlds oldest cultivated fruits. I can’t think of a more perfect way to celebrate the Fourth of July.

What are you doing to celebrate? We haven’t decided yet but hope involves lots of sunshine, long walks and cherry pie.

Cherry Crumb Pie

Pie Crust
356 g all purpose flour
2 g salt
4 g sugar
232 g unsalted butter, cut into cubes
15 g cider vinegar
40-80 g ice water

Preheat oven to 350 degrees (177 c.)
Place dry ingredients in food processor. Add butter and pulse until mixture resembles coarse meal. Add cider and half of the water. Pulse until dough begins to come together, adding more water as needed. Divide dough in half. Flatten into discs and wrap each half in plastic. Refrigerate for 30 minutes.
Roll one half of dough into an 8″ pie plate. (You can use the other half at a later time). Line with foil. Fill with pie weights and bake for 10-12 minutes. Remove from oven, take out pie weights and set aside.

Cherry Filling
960 ml (about 4 cups) pitted, tart cherries.
50-80 g sugar (to taste)
1 tsp. vanilla extract or Kirsch

Stir ingredients together. Pour into pie crust.
Crumb Topping
115 g unsalted butter
80 g light brown sugar
100 g all purpose flour
100 g oats

Mix all ingredients in a food processor until you have a nice chunky topping.
Sprinkle topping over top of pie.

Bake 40-50 minutes at 425 degrees (215 c) or until nicely browned and bubbly. You may need to put foil over the crust half way through so it doesn’t get too dark.

Bon appétit!

 

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45 Comments
  1. Oh, this pie looks divine! I was just checking cherries in our local supermarket today, but they are still so expensive! I hope they will be soon available at our favourite pick your own farm. I have to make this pie for sure!

  2. Ahh good. Tart cherries, just the way I like them!

    It seems that whenever I need to transport a pie, it’s always one of my more fragile creations. The past few times have found me transporting various fruit meringue pies, which always seem to become 30 to 40% juicier by the end of the car ride. With that sort of statistic, there’s no way I’m holding them in my lap!

  3. Oh I like this – somewhere between a crumble and a pie- We’ve been eating cherries by the kilos and never have enough to bake. I think I just need to buy more for this. Thanks for sharing the lovely day and images with us!

  4. El, what lovely photos! My husband’s favorite is cherry pie! Where did you find sour cherries–I guess I haven’t seen many around here.I’m thinking of cheating and buying frozen ones…perfect Fourth of July dessert, and I love the crumble topping.

    A long time ago, on a drive to Maine to go to Monhegan, I stopped at a basket place on the side of the road. It was somewhere between Thomaston and Port Clyde, maybe just before Tenant’s Harbor. I’m not sure the place still exists, but I found my treasured pie basket there, which has stood me for many pie (and cake) transports year after year. I found it online at http://www.basketville.com/Merchant2/merchant.mv?Product_Code=K83&Screen=PROD&Store_Code=BV

    I highly recommend it if you are a pie bringer, which indeed you are!

  5. I love the way you began the post El, and this is something that happens to loads of us often. Bake a take out in protuberance without much thought of what its going to sit in. Loved the post, truly beautiful, especially the photograph of the sheep being fed…precious! Love the pie …right up my alley. Crumbs, I LOVE it so! Nothing like a cherry pie, and yours is too delicious looking.

  6. Beautiful images. Where did you get that knife? The pie is divine too! I might try making it for our cookout this weekend. I can never find the right container for pie either. If you find one that works let us know. Happy 4th of July!

  7. I’m cracking up because we live on an enormous hill with all sides providing quite the angle of descent –precarious when I’m taking anything I’ve cooked even a few blocks to a friend’s house. I have little choice but to carry, and have even done so while driving. Ridiculous! Lovely pie & photos. Have a wonderful weekend!

  8. What a lovely setting for a picnic! Your cherry pie is the perfect dessert for the holiday weekend and it looks, oooh and ahhh delicious.

    I can so relate to having food on board during a car ride and telling my husband to take it easy on the turns 🙂

  9. Your photos capture the beauty of summer and picnics so perfectly. I have a pie basket, which seems kind of silly but when you need to take a pie somewhere, it really helps!

  10. I made my 2nd pie (ever) this past week and for my third I’m going to take your cue and make it a ‘crumble’ pie. Not very good at rolling out pie dough so my pies end up looking like…erm…abstract circles more than anything else 🙂 Love the vintage knife in your photos!

  11. I’ve been looking for the perfect pie recipe to use for the cherries we picked last weekend. I wanted something with a crumble topping and this is it! Thank you! I’m pretty sure when I share this with my neighbors at tomorrow’s BBQ they will thank you too. Happy 4th of July!

  12. I cannot tell you how many drives my husband and I have made with me reminded him every 30-90seconds about the dish that I’m holding or is carefully stowed somewhere. You’re right some food is worth the effort!

  13. This is one of the prettiest pies I’ve ever seen. You make it look so easy I’m going to buy the cherries today. Is there a type or brand of canned you suggest in case fresh aren’t available?

  14. Your story reminds me of the Thanksgiving when my sister in law arrived with cranberry pie all over her shoe. She had put the pie on the floor by her feet and forgot about it. When she got out of the car she put her foot right in the middle of her pie! Needless to say we laughed.
    Beautiful pie.
    Mimi

  15. LOL! I can just imagine switching out those yellow warning stickers depending on what delicate items you have carrying. I’d love one for a “cake on board” when transporting birthday cakes to friends and family. But where’s the limit? You could be on to something. 😉

    Speaking of on to something, El, love this cherry pie. So simple, but this is my kind of dessert. I used to go to Chatham for 4th of July, and can picture myself eating this looking out at the lighthouse in the distance that we could see from the house!

  16. I am surprised there is no flour to tapioca for thickening in the pie. Is that correct? Also can you covert ingredients to cups and teaspoons instead of grams.

    Thanks

  17. Anonymous- feel free to use a thickening agent if you like. I personally don’t like the texture and it’s strictly a matter of personal taste. Also, I no longer use cup measurements. Baking with grams is easier and more accurate. Thanks for asking.

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