Cherry Pie with Graham Cracker Crust and Streusel Topping
Cherry pie with graham cracker crust and streusel topping is the perfect dessert for any occasion. This delicious combination of sweet and tart cherries, crunchy grah
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Servings: 4
Calories: 365kcal
Equipment
- Measuring spoons
- Pie dish
- Fork or Pastry Cutter
- Foil or Pie Crust Shield
- Wire rack
Ingredients
Pie:
- 1/2 tablespoon premium cornstarch for thickening and enhancing the filling’s texture
- 1 can luscious cherry pie filling bursting with ripe succulent cherries
- 1/2 crust from one package 12 oz of flaky, golden-brown Pillsbury™ Deep Dish Pie Crusts (1 Count)
Streusel:
- 2 tablespoons richly aromatic packed brown sugar adding a caramelized sweetness
- 1/4 cup finely milled all-purpose flour for a delicate and light streusel topping
- 2 tablespoons high-quality butter cold and finely diced for a perfect crumbly texture
Instructions
Preheat Oven:
- Set your oven to 375°F (190°C) and allow it to preheat.
Prepare the Cherry Filling:
- In a mixing bowl, combine the cherry pie filling with 1/2 tablespoon of cornstarch. Mix well to ensure the cornstarch is evenly distributed and will thicken the filling during baking.
Prepare the Streusel Topping:
- In another bowl, combine the finely milled all-purpose flour and packed brown sugar. Cut in the cold, diced butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set the streusel aside.
Prepare the Pie Crust:
- If using a store-bought graham cracker crust, skip this step. If making your own crust, carefully line a pie dish with the graham cracker crust, pressing it firmly into the bottom and sides.
Assemble the Pie:
- Pour the prepared cherry pie filling into the graham cracker crust, spreading it evenly.
Apply the Streusel Topping:
- Sprinkle the prepared streusel evenly over the cherry pie filling, covering it entirely.
Cover the Edges:
- If desired, cover the edges of the pie crust with foil or a pie crust shield to prevent excessive browning while baking.
Bake:
- Place the assembled pie on a baking sheet and place it in the preheated oven. Bake for about 40-45 minutes or until the streusel is golden brown, and the cherry filling is bubbling.
Cool and Serve:
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing. This will help the filling set properly.
Serve:
- Once cooled, slice the cherry pie into portions and serve. You can serve it as is or pair it with whipped cream or vanilla ice cream for an extra treat.
Notes
- To make the graham cracker crust, use a food processor to quickly and easily make the graham cracker crumbs.
- For a crispier graham cracker crust, bake the crust for an additional 5 minutes.
- To make the streusel topping, use cold butter so that it does not melt while mixing.
- • For a sweeter streusel topping, increase the amount of brown sugar.
- To make the cherry filling, use a combination of tart and sweet cherries for the best flavor.
- For a thicker cherry filling, increase the amount of cornstarch.
- To ensure the crust is golden brown and the cherry filling is bubbly, bake for the full 40 minutes.
- To prevent the crust from burning, loosely cover the pie with foil during the last 10 minutes of baking.