Elizabeth Karmel's Double Cherry Pie With Streusel Topping
The Perfect Pie for Guests
This very special pie is made all the better with two kinds of cherries; sweet bing cherries and sour cherries.
Pre-heat oven to 350 F
In a saucepan, cook half of the cherries with sugar until the sugar is dissolved. Meanwhile, make a slurry with cornstarch and water and add to the pot. Bring to a boil and let cook about 1-2 minutes. Stir in lemon juice, and remaining cherries. Take off the heat and set aside until cool to the touch.
While the filling is cooling, make streusel topping by mixing sugar, butter, flour, salt and spices together with a fork until mixed and crumbly, but not smooth.
Spoon cherry filling into pre-baked pie shell and top with streusel. Bake on a cookie sheet set in the center of the oven for about 30 minutes for a large pie and 15 minutes for a mini pie, or until the topping is browned and the filling is bubbling. Let cool at least an hour to serve warm, or refrigerate once the pie is room temperature, and serve cold.
Recipe courtesy Elizabeth Karmel, Executive chef of Hill Country Chicken
This recipe was styled by chef Karen Pickus for Good Morning America.