Instructions

for the pie crust

1. Prepare only bottom pie crust according to directions and form in desired pie dish. Set aside.

Make the crumb topping

1. In a small bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture until it forms clumps and easily holds its shape.

Make the pie

1. Once the pie dough has chilled, it’s time to assemble your pie. Preheat oven to 425°F. Grease a standard sized pie pan with butter. Set aside.
2. In a large bowl, combine all filling ingredients, tossing until the cherries are evenly coated. If you are using fresh cherries, use 2 tablespoons. If you are using frozen, use 4 tablespoons.
3. Remove pie dough disk from the fridge. On a lightly floured work surface, roll dough out to 1/4 inch thick. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Or, if you don’t know how to do this, just leave it be. It will look great regardless!
4. Use a large slotted spoon to scoop the filling into your pie pan, straining out any extra juices (if you used fresh cherries there won’t be any juice, so just toss it all in). Top with crumble topping so that the crumb evenly distributes around the pie.
5. Brush your edges of the pie with an egg wash, then sprinkle with turbinado sugar.
6. Bake for 20 minutes at 425°F, then turn temperature down to 375°F and continue to cook pie for an additional 45-60 minutes (it will be around 45 for a frozen cherry pie, and around an hour for a fresh cherry pie!). If your pie crust looks like it’s cooking too fast, you can lightly tent your pie with aluminum foil. You know your pie is done when the filling is bubbling slightly.
7. Remove from oven and allow to cool for at least 4 hours before serving.