Slab Cherry Pie

I guess we should have called this Fruit Week or something since all of our recipes have contained fruit of some sort.  This would by far be my favorite of the week.  Fresh cherries can not be compared to a can of pie filling...they are SO MUCH BETTER!

Where I live, there are U Pick Cherry farms.  I'm in heaven this time of year with all of the different things we can pick here.  You see signs that say 'Tart Cherries Here,' 'Hand-picked and Pitted Pie Cherries.'  These are the best for baking and canning.  They are also known in some recipes as sour cherries, they are too sour to just eat on their own but they make wonderful desserts.  Whatever you call them you need to get some to make this dessert soon!  If you can't find them fresh, you can buy them in the freezer section of your grocery store.

This recipe is one I put together and is loosely based on the Slab Apple Pie from last fall.  We are total pie lovers at our house and this is another fabulous version.  I love that there is a crust, filling and crumb topping all in equal proportions...it's not too sweet and simply heavenly.  Yum!

SLAB CHERRY PIE

Recipe by Crumbs and Chaos

Printable Recipe Here

Crust:

1 1/2 cups FLOUR

1/2 cup COLD BUTTER, cubed

Pinch of SALT

1 Tablespoon SUGAR

1 teaspoon VINEGAR

1 1/2 Tablespoons COLD WATER

Filling:

6 cups SOUR CHERRIES (fresh or frozen), pitted

1 cup SUGAR

1/4 cup CORNSTARCH

Juice of 1/2 LEMON

Large pinch of SALT

Crumb Topping:

1 cup FLOUR

1/2 cup BROWN SUGAR

1/2 cup COLD BUTTER

Preheat oven to 375°.

Lightly grease a 9x13 baking pan.  Set aside.

CRUST: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs.  (If you don't have a food processor, you can use a fork or your fingers.)  Add the vinegar and water until the mixture is doughy.  Press into prepared pan in an even layer.

FILLING: Drain any excess moisture from cherries.  In a large bowl, combine all of the filling ingredients.  Stir to combine.  Spread in an even layer over crust.

CRUMB TOPPING: Place all topping ingredients in a food processor.  Pulse to make crumbs.  Spread evenly over filling layer.

Bake for 50-60 minutes or until a light golden brown and filling is bubbly.

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This post is linked to Sweet Tooth Friday, Sweet Indulgences Sunday, Melt in Your Mouth Monday, These Chicks Cooked, Cast Party Wednesday, LifeasMOM URS, Family Fresh Cooking, Ingredient Spotlight