Warm weather is finally on the horizon, and with it comes cherry picking season! If you’re looking for a delicious way to use up your haul, look no further than this Cherry Crumb Pie recipe. It’s easy to make and sure to satisfy any sweet tooth. Plus, it’s lower in calories than most pies, making it perfect for dieters. So grab your ingredients and get cooking!
Do you love cherry pie? This recipe for Cherry Crumb Pie is super easy to make, and the end result is delicious. The best part is that it’s healthy too! So if you’re looking for a tasty dessert that won’t wreck your weight loss, give this recipe a try. You won’t regret it.
The Best Cherry Crumb Pie Recipe
There’s nothing quite like a homemade pie, and this cherry crumb pie recipe is the perfect way to show off your baking skills. The key to a perfect pie is all in the crust, and this recipe features a flaky, buttery crust that is sure to impress. The filling is made with fresh cherries and just enough sugar to provide a balance of sweetness and tartness. The crumb topping features hunks of crisp, golden crust baked to perfection.
The key to a picture-perfect pie is in the crust. This recipe uses a combination of sugar, all-purpose flour and whole wheat pastry flour for the crust. To get the perfect consistency, it’s important to use very cold light butter and to mix it with the flour until it resembles coarse crumbs. Then, add canola oil and mix until combined. Finally, add water until the dough is moist enough to hold together.
Once the dough is mixed, wrap it in plastic and refrigerate for at least an hour. This will give the dough time to rest and will make it easier to work with when you’re ready to roll it out. When you’re ready to assemble the pie, remove the dough from the refrigerator and split it into two portions. Roll out one portion of the dough into a circle on a floured surface. Then, place it into a greased pie dish and press it into the bottom and up the sides. Once the crust is in place, you’re ready to fill it with cherry pie filling and a crumb topping
What’s the secret to a perfect Cherry Crumb Pie? Fresh cherries, of course! But if you can’t find fresh cherries (or if they’re out of season), feel free to use frozen ones. Just be sure to thaw them before using, and drain off any excess juice. Either way, it’s important to pre-bake the crust before adding the filling. This will help to prevent the bottom from getting soggy. Bake it in a 425-degree oven for 10 minutes before you add the filling.
For the cherry pie filling, combine cornstarch and cinnamon in a mixing bowl. The cornstarch helps to thicken the cherry pie filling so it’s not too runny. Add fresh pitted cherries, lemon juice and vanilla extract. Toss to coat and pour the cherry pie filling into the pre-baked pie crust.
Crumble the remaining crust on top of the cherry filling and brush a light coat of egg yolk over the top of the pie. The crumbled topping gives the cherry crumb pie a little crunch, while the egg yolk helps to brown the top of the pie.
Bake the pie uncovered for 25 minutes, until the top is golden. Cover it with foil to prevent over-browning and bake for another 20 minutes. Finally, remove the pie from the oven and place it on a cooling rack for a few hours before serving.
Logging Your Slice of Cherry Pie
Don’t let the summer heat keep you from enjoying a delicious slice of pie! This Cherry Crumb Pie is perfect for satisfying your sweet tooth. So go ahead and indulge in a piece of this pie – you deserve it!
One of the best things about cherry pie is that it’s relatively healthy compared to other desserts. Of course, that doesn’t mean you should eat an entire pie in one sitting! But if you’re looking for a guilt-free treat, a slice of this Cherry Crumb Pie recipe is a great option.
Each serving contains 229 calories. If you’re losing weight on Nutrisystem, you can log it into your NuMi app journal as one SmartCarb, half of a PowerFuel and three Extras. So whether you’re serving it for dessert or just want a sweet treat, this cherry crumb pie will hit the spot.
More Healthy Summer Pie Recipes
Fill up your summer menu with fresh, fruity pies! Here are more healthy and delicious pie recipes to enjoy this season:
- Must-Try Strawberry Pie >
- Best Easy Key Lime Pie >
- Healthy Apple Pie (No Added Sugar!) >
- Blueberry Pie Crumble >
- Pretzel Crust Fruit Pie >
- Fresh Peach Pie >
Calories per Serving: 229
On Nutrisystem, Count As: 1 SmartCarb, ½ PowerFuel and 3 Extras
- 8 Tbsp. very cold light butter
- 1/3 cup canola oil
- 1 ½ cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbsp. white sugar
- 1/3 - 1/2 cup water
- 4 ½ cups (1 ½ lbs.) pitted cherries
- 2 Tbsp. cornstarch
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon
- 1 egg yolk
- Pie Crust
- Combine sugar and both flours in a large bowl.
- Scatter butter cubes over flour and combine with hands or pastry blender, until flour is coarse and crumby.
- Pour in oil and continue to mix.
- Sprinkle ice water over the mixture: Start with 1/3 cup and add more as needed (up to 1/2 cup). Combine until dough is moist enough to hold together.
- Wrap in plastic and refrigerate for at least an hour.
- Remove dough from refrigerator and split into two portions. Roll out one portion of the dough into a circle on a floured surface. Place into a greased pie crust. Alternatively, you can press the dough into an even layer in a greased pie pan.
- Bake in 425°F preheated oven for 10 minutes.
- Cherry Pie Filling
- Combine cornstarch and cinnamon in a mixing bowl. Add cherries, lemon juice, and vanilla extract. Toss to coat.
- Cherry Pie Assembly
- Pour cherry pie filling into the pre-baked pie crust.
- Crumble remaining crust on top of pie filling.
- Brush a light coat of egg yolk over the top of the pie.
- Bake uncovered for 25 minutes, until top is golden. Cover with foil to prevent over-browning and bake for another 20 minutes.
- Remove from oven and place on a cooling rack for a few hours before serving.
- Store in the refrigerator.