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Cherry Streusel Pie

Dark sweet cherries are nestled in an all-butter pie crust and topped with a perfectly golden streusel in this this cherry streusel pie. 
Course: cherry, Dessert, Pie, thanksgiving
Cuisine: cherry, Dessert, pie, streusel, thanksgiving
Keyword: all butter crust, cherry, dessert, fall, fall baking, pie, streusel, thanksgiving
Servings: 8

Ingredients

FOR THE CRUST:

  • 2 Cups All Purpose Flour
  • ½ Teaspoon Salt
  • 3 Tablespoons Granulated Sugar
  • ⅔ Cup Salted Butter, cold and cut into cubes
  • 5-6 Tablespoons Cold Water

FOR THE FILLING:

  • 2 15 Ounce Cans Oregon Fruit Dark Sweet Cherries
  • ½ Cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Tablespoons Salted Butter

FOR THE STREUSEL TOPPING:

  • 1 ½ Cups Dark Brown Sugar, packed
  • 1 Cup All Purpose Flour
  • 1 Cup Old Fashioned Oats
  • ¾ Cup Salted Butter, softened

Instructions

  • In a standing mixer with a paddle attachment, or by hand, combine your dry ingredients, and then cut your butter in until a wet, sand-like consistency forms.
  • Adding your water one tablespoon at a time, mix until dough forms. Dough should be soft and moldable, not dry or sticky. Roll the dough out and fit it to your 9-inch pie pan, reserving a small amount for some cut out pie crust “cookies” on the top if desired. 
  • In a medium saucepan combine one full can of Oregon Fruit Dark Sweet Cherries {including liquid} and one can of drained Oregon Fruit Dark Sweet Cherries {discarding the second count of liquid}, sugar, and cornstarch on medium to high heat. Cook for 5 to 10 minutes or until sauce begins to thicken. 
  • Remove cherry mixture from the heat. Mix in vanilla and butter and set aside to cool slightly while you make the streusel. 
  • Mix up the dry streusel ingredients in a small bowl and whisk. Combine with the butter by hand or with a fork until a crumble streusel forms. 
  • Gently pour your cherry mixture into the prepared pie crust, and top with streusel and pie crust cookies if desired.
  • Bake at 375°F for 40-45 minutes, checking at the 30 minute mark to ensure that the top isn’t browning too fast. If it is a nice golden color at this point, cover the top with foil for the last 15 minutes of the bake time. 
  • Remove and allow to cool completely so the pie filling fully thickens. Serve cold or warm. Top with fresh whipped cream or cold vanilla bean ice cream. 
    Store any leftovers covered in the refrigerator for up to five days. Enjoy!

Notes

See blog for dietary substitutions on dairy and gluten.