This is a guest post by Rem O’Donnelley, my sweetheart and partner of 15 years. We’re a great team and the other day we made pie together. I asked him if he would write a post about it and this is what he wrote:
Who doesn’t like a good cherry pie? I didn’t see any hands raised in internet land.
I had a box of pie dough sitting in the fridge. Originally, it had two pie crusts but I used one for a pumpkin pie. I was about to do the same thing when Dianne suggested making a cherry pie. She heard on the radio that there was a one-day sale at Whole Foods so I bought a two pound bag of cherries.
Since there was only one crust that meant that there was no crust for the top. Dianne had the idea of a streusel topping. I found an oatmeal streusel recipe here which we adapted.
Cherries on hand and we began to work. I washed and stemmed the little red gems.
Dianne pitted them.
That done, next the cherries were put in a large bowl with sugar, tapioca granules and vanilla. We decided to stick with just cherries and omitted crystallized ginger and almond extract from the original recipe.
It didn’t look like it was enough cherries so we added the other half pound to the mix. (Note: adaptions have been included in recipe here)
Once this was mixed, I spread out the pie crust in a glass pie dish. Then the cherry mixture was poured in.
Finally came the topping. Again, we made some changes to the recipe. It didn’t seem to have enough butter and sugar to balance the oats and flour, so we increased the amounts a bit.
Here is the recipe.
Cherry Pie with Oatmeal Streusel Topping
Adapted from Miri Rotkovitz at About.com
Baking time – 40 to 45 minutes
Yield: 1 9-inch pie
1 9-inch unbaked pie shell, homemade or store-bought, thawed if frozen. We used Pillsbury refrigerated pie dough
2 lbs. cherries, pitted (5 to 6 cups) If desired, cut cherries in half. This recipe called for “1 lb., (about 4 cups)” but we found it was more like 3 cups. Our pie had about 5 cups of cherries and it could have held 6 cups, no problem.
3/4 cup granulated sugar
3 tablespoons granulated (instant) tapioca or tapioca starch
1 teaspoon pure vanilla extract
Pinch of salt
For the Streusel Topping:
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
5 tablespoons cold butter, cut into small pieces
Preheat the oven to 400° F.
In a large bowl, toss together the cherries, sugar, tapioca, vanilla extract, and salt. Mix just until the cherries are evenly coated with the other ingredients.
Pour the cherry mixture into the pie crust.
Wipe out the bowl (or use another, smaller one) and mix together the oats, flour, sugar, and cinnamon. Rub the butter pieces into the dry ingredients with your fingers,until the butter is well incorporated and the mixture is crumbly. Sprinkle the streusel mixture evenly over the top of the pie.
Place the pie on a parchment-lined baking sheet to catch drips. Bake in the preheated oven for 40 to 45 minutes, or until the crust and streusel are golden and the filling is bubbly. Cool the pie in its baking dish on a rack.
Serve slightly warm or at room temperature. Store leftover pie, well covered, in the refrigerator for 2 to 3 days.
(Editors note: Rem made the vanilla ice cream too!)
It turned out great. The only thing I would change is cutting the cherries in half so the cherries are in smaller bites.
Thanks, Rem, for writing a post about our pie-baking and for the great selfie.
Thank you for stopping by.