Name: Cherry Crumble Pie
Prep time: 35 min
Cook time: 70 min
Total time: 375 min
Ingredients: 180 g all-purpose flour; ½ tsp fine salt; 115 g cold unsalted butter, diced; 45–60 ml ice water (3–4 tbsp); 900 g pitted sweet dark cherries, fresh or frozen; 120 g granulated sugar; 35 g cornstarch; 1 tbsp lemon juice; 1 tsp vanilla extract; ¼ tsp fine salt; 2 tbsp water, only when starting with fresh cherries; 90 g all-purpose flour; 70 g light brown sugar; ½ tsp ground cinnamon; A pinch of fine salt; 60 g unsalted butter, melted and cooled slightly

Let’s do this

1
Make and chill the pastry
Whisk the flour and salt, then rub or cut in the cold butter until some pea-sized pieces remain. Toss in 3 tablespoons ice water, adding the last tablespoon a teaspoon at a time only until the dough holds together when squeezed. Press into a disk, wrap and refrigerate for 30 minutes.
2
Thicken the fruit
Check every cherry for pits. Stir the sugar and cornstarch in a large saucepan, then add the cherries, lemon juice and salt. Add 2 tablespoons water if using fresh cherries; frozen cherries need no extra water. Warm over medium-low heat, stirring, until juices release. Bring to a bubbling simmer and cook for 1–2 minutes until glossy and thick, about 8–10 minutes altogether, or a little longer from frozen. Remove from the heat and stir in the vanilla. Spread in a shallow heatproof dish to cool for about 20 minutes while preparing the crust.
3
Shape the crust
Place a heavy metal baking sheet on the lower oven rack and heat the oven to 425°F (220°C). Roll the pastry on a lightly floured counter to a 12-inch (30 cm) circle. Fit into a 9-inch metal pie plate without stretching, trim to a 1-inch overhang, fold the edge under and crimp. Refrigerate while mixing the crumble.
4
Mix the topping
Combine the crumble flour, brown sugar, cinnamon and salt. Stir in the melted butter until clumps form. Spoon the cooled cherry filling into the pastry and scatter the crumble over it, leaving a little fruit visible between the clusters.
5
Bake until bubbling
Set the pie on the hot baking sheet. Bake for 15 minutes, then lower the oven to 375°F (190°C) and bake for 40–45 minutes more, until the crust is golden and the filling bubbles in several places, including near the center. Shield the rim loosely with foil if it colors too quickly.
6
Let the filling settle
Transfer to a rack and cool for at least 4 hours before slicing. This cooling time is included in the recipe timing; a warm slice will have a looser filling.

Cherry Crumble Pie

Let’s make something lovely.