Servings: 6Prep: 20 minutesTotal: 2 hours 25 minutesIngredientsfor the crust:1 1/4 cups all-purpose flour, plus more for dusting1 tablespoon granulated sugar1/2 teaspoons kosher salt8 tablespoons salted butter2 teaspoons apple cider vinegarfor the filling:1 pound ground cherries, husked3/4 cup light brown sugar3 tablespoons cornstarchfor the crumb:1 cup all purpose flour6 tablespoons unsalted butter, cubed and chilled1/8 cup granulated sugar1/8 cup light brown sugarpinch o' kosher saltDirections1. Make the crust: In a stand mixer or food processor, pulse the flour, sugar, and salt until combined. Add the butter and pulse until pea-sized crumbles form. Gradually add ice water and quickly turn off the machine once the mixture comes together. Gather the dough into a disc and wrap in plastic wrap. Let rest for one hour in the refrigerator.2. On a lightly floured surface, roll the dough out into a 14-inch circle and fit into a 10-inch pie plate. Crimp the edges and refrigerate until ready to use.3. Make the filling: Toss the ground cherries, sugar, and cornstarch in a large bowl until evenly coated and set aside.4. Make the crumb: In a large bowl and using your fingers, mix the flour, butter, sugars and salt until pea-sized crumbs form. Refrigerate until ready to use.5. Assemble and bake the pie: Place the filling in the pie crust and top with the crumble. Chill for an hour.6. Heat the oven to 350°F. Bake the pie for 45 minutes, or until crust is brown and filling bubbly. Serve warm.
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