Cherry Streusel Pies – Made With Frozen Cherries
These mini cherry pies with streusel topping are made using frozen sweet cherries making them the perfect choice for anytime of year.
- 1 all butter pie crust
- 3 1/2 cups dark sweet frozen cherries (defrosted and drained)
- 3 tablespoons granulated sugar
- 2 1/2 tablespoons corn strach
- 2 tablespoons lemon juice
- 1/4 teaspoon almond extract
- 1/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 3/4 cups all purpose flour
- 1 teaspoon cinnamon
- 85 grams salted butter (cold, cut in cubes)
On a lightly floured surface roll out crust to 1/8" thickness
Cut four 6 1/2" circles of dough and transfer to four 5" pie pans
Flute the pie crust
Lightly cover the dough lined pie pans with plastic wrap and place in the refrigerator to chill while you prepare and cool your filling
Mix defrosted and drained cherries, sugar, corn starch and lemon juice in a medium sauce pan over medium heat
Bring mixture to a boil stirring frequently
Reduce heat to low and cook until mixture thickens, about 10 minutes
Stir in almond extract and transfer filling to a bowl to cool
Mix sugars, flour and cinnamon in a medium bowl
Add cold butter and cut into mixture using a for or pastry knife until it resembles course crumbs
Place a cookie sheet on a rack in the lower third of the oven and preheat oven to 375F
Once filling has completely cooled spoon mixture evenly into the four prepared pie pans
Top cherry filling with streusel and bake on preheated cookie sheet for 35 minutes or until crust is golden and filling is bubbling
Let pies cool in pans for 10 minutes before removing
Measure the cherries after they have defrosted as they will lose volume as they thaw
Ensure cherry filling is cooled before adding to the pie. Adding warm filling to the pie can cause the butter in the pie dough to melt.
If you are using sour cherries you will need to adjust the amount of sugar accordingly