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Cherry Streusel Slab Pie

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12

This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic. ...MORE+ LESS-

Ingredients

Crust

1
box Pillsbury™ Refrigerated Pie Crust, softened as directed on box

Streusel

3/4
cup Gold Medal™ all-purpose flour
1/2
cup quick-cooking or old-fashioned oats
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/8
teaspoon kosher salt
1/2
cup cold unsalted butter, cubed

Filling

2
lb frozen sweet and tart cherries (about 6 cups)
2
tablespoons lemon juice
1
cup granulated sugar
1/4
cup cornstarch

Steps

Hide Images
  • 1
    Heat oven to 375°F.
  • 2
    Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
  • 3
    In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
  • 4
    Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.
  • For cornstarch to act as a thickener, it has to reach the boiling point. The key for pie filling to set is to make sure the filling is bubbling before you take it out of the oven.

Expert Tips

  • I used a mixture of dark sweet cherries and tart cherries in this pie for a contrast of sweet and tart; you can use all of one kind of cherry or the other -- both taste great!
  • You can make the streusel topping even if you don’t have a food processor. You can work the topping into a sandy texture using a pastry blender or clean hands.

Nutrition Information

No nutrition information available for this recipe

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