Once it’s room temperature, you can put a lid on it and place it into the refrigerator or freezer. Place the hot filling into glass canning jars and let cool to room temperature before using. Remove from heat, add almond extract, and all the mixture cool. Reduce the heat and simmer until the mixture is thickened enough to coat the back of a spoon (just a couple of minutes). Just BEFORE the cherry mixture starts to boil, add the slurry whisking constantly as the mixture comes to a boil. Next, return the pot with cherries back to medium-high heat. Combine the cherry mixture and cornstarch slurry.Add cornstarch to the small bowl with the cherry juice mixture and use a fork to mash and stir the cornstarch until no visible lumps or flecks of cornstarch remain, set aside. Remove from heat and pour off approximately 1/4 to 1/2 cup cherry juice mixture and place it into a small prep bowl. Add cherries, lime juice, sugar, and a pinch of cinnamon to a saucepot and cook over medium heat just until sugar is dissolved and the cherries release some of their juice (about 2 minutes). Make the cherry pie filling ( Cook the cherries).Chill the dough-lined pie plate in the fridge for at least 10 minutes and up to a few hours before adding the pie filling. Freeze the other half of the dough to use for another recipe. Roll it out and line a 9″ pie plate with half of the dough. Prepare the dough according to these pie crust directions or use a refrigerated ready-to-bake pie crust. How to Make Homemade Sweet Cherry Crumb-Crunch Pie (Even Better than Marie Callender’s) 1/2 cup butter, room temperature (113g).4 to 7 tablespoons ice-cold water (60-105g).2 teaspoons pure cane sugar, or white sugar (6g).1/3 cup butter (75g), cut into 1/2 inch pieces.1/3 cup lard (75g), pinched off into 1/2 inch pieces.2 cups + 2 teaspoons all-purpose flour (245g).Pie Crust Ingredients (hop over here to see the pie crust recipe post) 1 pinch of cinnamon (optional but recommended).1/8 teaspoon pure almond extract (approximately 3 drops).1 tablespoon + 1 teaspoon cornstarch (16g).1 teaspoon lime juice, freshly squeezed (6g).7 ounces (about 1 cup) dark sweet cherries (200g).12 1/2 ounces (or about 3 cups) sour cherries, fresh or frozen (350g).This is still one of our favorite pies and we hope you love it as much as we do.Ĭherry Pie Filling Ingredients (hop over here to see the cherry pie filling recipe post) Also, I’ve included links to the Cherry Pie Filling post and the Pie Crust post so you can see how to make each of these individual components for the pie. Homemade Sweet Cherry Crumb-Crunch Pie Ingredientsīelow you’ll find all of the ingredients used to make this Marie Callender’s copycat pie.
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