Cherry Streusel Pie
In summer, I simply can not resist the wide range of fresh fruit. Specifically, this means for me “bake, bake, bake”! This week I present you a tasty cherry crumble, whose combination of pleasant sweetness and slight acidity will also enchant you.
What’s brilliant about this cake is that it doesn’t necessarily have to be made with fresh cherries, so it’s a year-round classic. If fresh cherries are used, we have to extract the necessary cherry juice from them with a little sugar. In the case of the version from the jar, we get this free of charge. In both versions, the filling is made from cherry juice thickened with starch and the fruit – extremely simple to prepare!
First of all, however, we make the base, which resembles a shortcrust pastry. Here, all ingredients are kneaded only until a homogeneous dough is formed, in no case longer! Otherwise the heat of your hands will melt the butter and the texture will be gone. Once this is done, the finished dough must rest in cling film in the refrigerator for at least 30 minutes, preferably longer. After that, it can be easily rolled out with a rolling pin and fitted into a springform pan.
Since the cherry filling is very moist, we now bake the base empty in the oven for a few minutes while the crumble is on. For these, we mix all the ingredients and crumble until we like the consistency. Coarse or fine, depending on your taste, both are possible!
Finally, we put the cherries on our shortbread and spread the crumble over it. Off to the oven and get ready for a wonderfully fragrant kitchen! It goes great with a nice dollop of whipped cream.
Have fun baking them!
Cherry Crumble Pie
Ingredients
Pie dough:
- 150 g flour
- 1 pinch baking powder
- 100 g sugar
- vanilla extract
- 100 g butter
- 1 egg
Crumble topping:
- 150 g flour
- 100 g sugar
- vanilla extract
- 100 g butter
Cherry filling:
- 1 kg cherries
- 100 g sugar
- 25 g cornstarch
Instructions
Make the pie dough:
- Quickly make a homogeneous dough from all the ingredients. Wrap in plastic wrap and chill for at least 30 minutes. Preheat oven to 180 °C convection oven. Roll out shortcrust pastry with a rolling pin to the appropriate size and fit into a springform pan (26 cm diameter). Bake the base empty for about 10 minutes.
Make the crumble:
- Knead all ingredients into crumbs. Refrigerate.
Make the cherry filling:
- Strain cherries, reserving the juice in a saucepan. If using fresh cherries, let them stand at room temperature with a little sugar. Collect the escaping juice in the process.
- Boil juice with starch and sugar. Fold in cherries.
Assemble the cake:
- Put the cherries into the pre-baked shortcrust pastry and spread the crumble evenly on top. Bake in oven at 180 °C convection oven for another 35-40 minutes.
