Classic Cherry Strudel-Topped Pie by Nikki Norman
Pre-heat oven to 350
Crust:
1 1/2 cups, plus 2 TBS, unbleached all-purpose flour
1 TBS, fine granulated sugar
3/4 tsp fine sea salt
1/2 cup, plus 1 TBS butter flavored Crisco shortening
4 TBS cold water
In a medium bowl, combine flour, sugar and salt. Stir with a pastry cutter. Add
shortening; mix with pastry cutter for 2 minutes or until small lumps appear. Using a
fork, gradually stir in cold water one TBS at a time. Shape dough into a ball and wrap in
plastic wrap. Refrigerate at least one hour. Using remaining 2 TBS flour, dust work
surface and roll out crust. Fit crust in 9" pie pan; fashion a decorate edge for crust if
desired or leave plain. Freeze crust for at least one hour.
Filling:
1 1/4 cups granulated sugar
1/2 tsp fine sea salt
1/4 cup cornstarch
2 cups canned pitted sour red cherries, drained and reserve 1 cup juice
few drops of red food coloring (opt)
1/2 tsp pure almond extract
In a small saucepan, combine sugar, salt and cornstarch. Gradually whisk in reserved
cherry juice. Cook over medium heat, whisking constantly, until thickened. Remove
from heat and add red food coloring, if desired, almond extract and fold in cherries.
Cool. Pour mixture into pie crust.
Strudel Topping:
3/4 cup unbleached all-purpose flour
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup packed light brown sugar
1/2 cup quick cooking oats
4 TBS unsalted butter
In a small bowl, combine all ingredients; using a pastry cutter, combine mixture until it is
a crumb texture. Sprinkle evenly over cherry filling. Bake directly on oven rack for 45
minutes or until set. During last 15 minutes of baking, you may want to cover crust edge
to prevent overbrowning.
Garnish: (opt)
1/4 cup confectioners' sugar
1-2 TBS heavy cream
If desired, garnish with confectioners' sugar drizzle. Combine two ingredients in a small
bowl. Use a teaspoon or fork to drizzle. Serves 6-8.
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