TART CHERRY AND WALNUT CRUMBLE PIE

This is a great balance of tart and sweet. The cherries, even though they have sugar in them, stay start and the sweet crumble on top is a delightful pairing.

You could always change this up and use a standard cherry pie filling, it would be absolutely delicious that way too.

This would be great at Thanksgiving or Christmas or any gathering for that matter!

Serve it with a greek yogurt or creme fraise to add a sweet/tart finish. Delish!!

Tart Cherry Walnut Crumble

Ingredients

1 Store-Bought Pie Dough

2 14-ounce jars Tart Cherries in juice (1/2 cup liquid reserved)

1 Lemon (zest and juice)

1/2 cup Sugar
1 tablespoon Cornstarch

For the Crumble:

1/3 cup Flour

1/3 cup Quick-Cooking Oats

1/4 cup Amaretti or other shortbread cookies

1 tablespoon Brown Sugar

4 tablespoons cold Butter (cubed)

1/4 cup chopped walnuts

1/4 cup quick cook oats

Pinch of salt

3T melted butter

Powdered Sugar (to garnish)

Greek Yogurt or whipped cream (to serve)

Directions

Preheat oven to 375 F. Roll pie dough to 1/8-inch thickness on a lightly floured surface. Place dough into a pie dish and line with parchment and baking beans. Cook for 10 minutes then carefully remove baking beans and parchment and continue to bake for 7 to 8 more minutes or until bottom of crust is cooked and pale golden. remove from oven and set aside.

Meanwhile, whisk together the cornstarch and reserved liquid in a large bowl. Add the cherries, lemon zest, lemon juice and sugar. Stir together then transfer to the prepared crust.

Combine the crumble ingredients minus the butter in a food processor and pulse until cookie pieces are smaller than a pea. Add butter and pulse until butter is crumbled. Stir in the oats and walnuts. Top cherries with the crumble, drizzle with melted butter and place pie into the oven for 30 to 35 minutes. Crumble topping should be a rich golden color.

Remove and allow to cool to room temperature. Serve with powdered sugar and greek yogurt.

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This recipe is adapted from TheChew.com