Stir until dough starts to come together, adding more ice-cold water by the Tablespoon if needed.
*Whisk egg and add half of it to the dough. Cut in the shortening with a pastry blender or fork until small crumbs form. Pie Crust : Stir flour and salt together in a large bowl.With a buttery shortbread crust and puckery, sweet lemon curd, these are a great way to use up some of Summer’s citrus.īing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown. Texas Sheet Cake is a thin, flat chocolate cake baked in a large sheet pan topped with a thick, sugary icing and chopped pecans. These Key Lime Bars have a puckery curd, no cream cheese filling, layered on a tender graham cracker crust for that refreshing, Miami Beach summer dessert!Ī tasty, buttery batter gets poured over fresh seasonal berries of choice, is baked to a golden brown and is ready for a scoop of ice cream or whipped cream! You will want to nibble and eat it like I did, and by the time it was ready to be added to the cherry pie I needed to make more as half was gone.
One kitchen tip I wanted to share with all of you was NOT to make the crumb topping first and leave it near you as your working. Interesting no? I’ve always said baking is a science and cooking is an art. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple. Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. A must try!Īnyways, I did some research and found this reason on Cooks Illustrated: He was writing his cookbook, Marbled, Swirled and Layered and graciously asked me to go over his recipe for Lemon-Blackberry Chess Pie. I first read about adding alcohol to dough after being asked to test a pie recipe for Irvin over at Eat the Love. I add a little more texture by tossing in some oats. It’s a crumbly topping made of flour, butter, and sugar that is baked on top of pies, cakes, muffins and breads. They’re both the same to me, but I get an instant dessert image from crumb topping and danish image calling something with streusel.
We’re talking dessert comfort food right here! Crumb Topping or Streusel? I make this cherry pie from scratch with a homemade pie crust (yes, you could buy a frozen one if it’s not your thing), fresh or frozen pitted cherries depending on what’s available, a kiss of balsamic vinegar for a slight orange flavor and acid to counter the sweetness, and a buttery crumb topping. I thought about calling this favorite pie of mine just Cheery Pie, but it didn’t use a top layer of dough and then Cherry Crumb Pie came to mind, but settled on Cherry Pie with Crumb Topping because that perfectly describes exactly what it is. Summer time means lots of fresh fruit desserts and this is one of my favorites. It’s perfect for any family dinner, BBQ or holiday get together! Tender, flaky crust loaded with juicy cherries in a thick sauce and buttery crumbles of sugary dough on top baked to a golden brown. This All-American Cherry Pie with Crumb Topping is the perfect dessert, nostalgic to me, in that it reminds me of a dessert choice you’d order at a diner.
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