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
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.
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.
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.