Advertisements

Thanksgiving Streusel Pie “Two-Fer”: Pear-Apple Pie & Bing Cherry Pie

I love pie. Pie is the best. But for a holiday where pie plays a major role, I don’t really love Thanksgiving pies.

sunset

Thanksgiving’s a big deal in my family. We always come home. We get together not only all day on Thanksgiving, but pretty much every other day that weekend. We play football. We play cards. There are glorious sunsets. There is SO much food. This year I think we actually set a record.

Bing Cherry Pie with Streusel done

Every year I make a fruit pie or two, because pumpkin, German chocolate, and chocolate chip pie are just not for me (though I love me some pecan from time to time). There’s usually a pear-apple, pear-banana, or some similar combination. This year I was really at a loss for what else to make, and then my mom found a frozen bag of dark cherries.

Bing Cherry Pie with Streusel

After looking up a number of recipes on Pinterest, I had to basically make up the recipe and hope it would work (I had visions of it just being this giant pool of juice, the soggiest pie ever). It was actually super simple and so easy to throw together. The cherry pie ended up being my favorite, and I had it for lunch, dinner, breakfast the next morning, and the tiny sliver that was left the next morning as well. This pie is my everything. I have no idea why, but it’s amazing.

Pear-Apple Pie with Streusel

The pear-apple is a recipe I made up years ago and make all the time. I love the texture and sweetness that the pears add, and almond extract, ginger, and cardamom pair (ha, pear) particularly nicely with pears. It’s an oldie but goodie. And both pies barely have any added sugar, so you don’t have to feel an iota of guilt for having a big slice for breakfast as well.

pear-apple pie with streusel apples spices

Melt 2 tablespoons of butter in a skillet on medium heat, then add the pears and apples. Sprinkle with cinnamon, cardamom, ginger, and add the brown sugar.

pear-apple pie with streusel apples cooked down

Stir together, then cook on medium or medium-low (depending on how ripe your fruit is and how intense your stove is) until mixture thickens and fruit softens.

pear-apple pie with streusel apple filling

Pour the filling into the prepared pie crust (don’t pre-bake).

pear-apple pie with streusel topping

Mix together the streusel ingredients and evenly layer over pie filling. It should be wetter-looking than this here, I got a little lazy.

Pear-Apple Pie with Streusel done

Bake for 20-30 minutes, until the filling is bubbly and thick, and the topping is golden and crisp. Serve right away, or you can make the day before to make things easier.

Moving on…

bing cherry pie with streusel cherries

The cherry pie is even easier. Take a bag of frozen, pitted bing cherries (the dark ones), and thaw. They’ll gain a lot of juice, which is good. Pour into a bowl, add a teaspoon of almond extract, 1/4 cup of sugar (I used brown, but you can use whatever you prefer), and a scant 1/4 cup of cornstarch. Stir together until both the cornstarch and sugar are totally combined.

bing cherry pie with streusel cherries filling

Pour into the prepared (unbaked) pie crust.

bing cherry pie with streusel topping

Mix up the streusel and layer over the pie. I added a little cardamom to the topping of this pie, just to give it a little kick.

bing cherry pie with streusel baked

Bake for 20-30 minutes (probably around 25), until the filling has solidified and the topping is golden brown on top (again, my topping was a little dry this time due to negligence and rushing).

For both of these pies I used my favorite whole wheat pie crust recipe (9-inch) and a simple streusel recipe below

Versatile Streusel Topping

  • 1/2 cup of flour (I use whole wheat)
  • 1/2 cup of brown sugar
  • 1/2 cup of quick oats
  • Liberal sprinkle of cinnamon (probably 1-2 teaspoons)
  • 2-3 tablespoons of olive oil, or 2 tablespoons of softened butter
  • You can also get creative, adding other spices (ginger, cardamom, nutmeg, etc.)

Combine the dry ingredients, then add the butter or oil, using a fork or your fingers to combine into a crumbly topping. You can make less or more, depending on how much you need (just keep the 1-1-1 ratio for flour, sugar, and oats).

Bing Cherry Pie with Streusel

  • 10-12 ounces of frozen, pitted bing (dark) cherries (the amount is forgiving)
  • Scant 1/4 cup of cornstarch
  • 1/4 cup of sugar (any kind fine, I used brown)
  • 1 teaspoon of almond extract

Preheat the oven to 350 F. Place the pie crust in your pie pan, crimping the edges (or however you roll). Thaw the cherries, making sure to keep the juices. Stir in the cornstarch, sugar, and almond extract. Pour the mixture into the pie crust. Stir together the streusel topping, distributing the oil or butter and creating a nice crumbly texture. Sprinkle the streusel on top of the cherry filling. Bake for 20-30 minutes, until the filling is solidified and the topping is golden and crispy.

Pear-Apple Pie with Streusel

  • 2-4 pears (depending on size; the amount is forgiving)
  • 1-2 apples (again, just depending on how big they are)
  • 2 tablespoons of butter
  • 1/4 cup of brown sugar
  • 1 teaspoon of almond extract
  • 1 teaspoon of vanilla
  • Cinnamon, ginger, and a sprinkle of cardamom and nutmeg

Preheat the oven to 350 F. Place the pie crust in your pie pan. Cut up the pears and apples into even bite-size pieces.

Melt the butter in a large skillet and add the fruit. Add the sugar, spices, vanilla, and almond extract to the fruit, and stir everything together. Cook on medium to medium-low for about 10 minutes, stirring occasionally. Initially some liquid will cook out of the fruit, and then everything will thicken. Pour into the pie crust, then stir together the streusel topping and sprinkle on top of the fruit. Bake for 20-30 minutes, until the filling is bubbly and thick and the topping is golden and crispy.

Advertisements

Trackbacks

  1. […] These pies (whole wheat crust, fruit, very little sugar) […]

    Like

  2. […] first got the idea when I made a sweet dark cherry pie for Thanksgiving last year. I’d never really worked with cherries before, always sticking […]

    Like

  3. […] Bing Cherry Pie with Streusel Topping – sorry the picture’s so terrible […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: