Hate to choose between pie and fruit crisp? This streusel-topped Cherry Pie gives you the best of both worlds. Crystallized ginger adds zing to the sweet cherry filling, while a touch of cinnamon perfumes the wholesome oat topping. Plus there's no fiddling with a top crust!
Time Saving Tip: If you don't have the time or inclination to prepare a homemade pie crust, seek out a good-quality frozen or refrigerated crust. Wholly Wholesome's organic spelt pie shell worked nicely during recipe testing, and the flavor complemented the other ingredients well.
Customize It: Don't feel like pitting cherries, or can't find any at the market? Use whatever is in season! Experiment with other stone fruits, such as peaches, nectarines, plums, or a mix of sliced or chopped stone fruits and berries -- just aim for about 4 cups of fruit total.
Make It A Meal: Because it can be made dairy-free, this pie is an ideal finish to a kosher barbecue. Also on the menu? Grilled Hawaiian Ribeye Steaks, corn on the cob, and this colorful Rainbow Slaw with Tamari Ginger Vinaigrette. Don't feel like firing up the grill? Opt for the convenience of this Herbed Chicken, Corn, and Green Bean Sheet Pan Dinner.
- For the Pie:
- 1 pound cherries (sweet, pitted; fresh or frozen; about 4 cups)
- 1/2 cup sugar
- 2 tablespoons tapioca (granulated/instand or tapioca starch)
- 2 tablespoons crystallized ginger (finely chopped)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 pinch salt
- 1 pie shell (9-inch, homemade or store-bought, thawed if frozen)
- For the Streusel Topping:
- 3/4 cup old fashioned rolled oats (not instant)
- 1/4 cup white whole wheat flour (or regular all-purpose flour)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter (cold, or non-hydrogenated margarine, such as Earth Balance, cut into small pieces)
Preheat the oven to 400° Fahrenheit.
In a large bowl, toss together the cherries, sugar, tapioca, crystallized ginger, vanilla extract, almond extract, and salt.
Mix just until the cherries are evenly coated with the other ingredients.
Pour the cherry mixture into the pie crust.
In the same bowl, mix the oats, flour, sugar, and cinnamon.
With clean hands, rub the butter into the dry ingredients until the butter is well incorporated and the mixture is crumbly.
Top the pie evenly with the streusel mixture.
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. Enjoy!