Tag: CherryCrumbPie

🌿 Rosemary Thyme Cherry Crumb Pie

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There’s something so comforting about a cherry pie baking in the oven—especially one with a buttery crumb topping! 🍒🥧

This easy pie starts with a Walmart deep-dish pie shell and no-sugar-added cherry pie filling. You can substitute Swerve Brown for the regular brown sugar in the topping to cut back on sugar even more.

My little kitchen trick is to keep an extra can of filling ready. If the filling looks too saucy, I gently strain off some excess sauce and add more cherries. Dennis adds his own helpful touch: a little cornstarch mixed into the filling to help it thicken as it bakes. 💛

🌿 Rosemary Thyme Cherry Crumb Pie
Makes one 9-inch deep-dish pie • About 8 servings

🛒 INGREDIENTS

For the pie:
• 1 Great Value frozen 9-inch deep-dish pie shell
• 2–3 cans (about 20–21 ounces each) no-sugar-added cherry pie filling
• 2 teaspoons cornstarch
• ¼ teaspoon almond extract, optional

For the buttery crumb topping:
• ¾ cup all-purpose flour
• ⅓ cup packed light brown sugar OR ⅓ cup Swerve Brown sugar replacement
• ¼ teaspoon cinnamon, optional
• 6 tablespoons Great Value unsalted stick butter, cold and cut into small cubes

🥧 DIRECTIONS

  1. Preheat your oven to 375°F. Prepare the pie shell according to its package directions for a filled pie.
  2. Start with two cans of cherry pie filling. If it looks thin or overly saucy, gently strain off some excess sauce. Add cherries from the third can as needed, leaving enough sauce to coat the fruit generously.
  3. Sprinkle the 2 teaspoons cornstarch evenly over the filling and stir thoroughly until no dry pockets remain. Stir in the almond extract, if using.
  4. Spoon the filling into the pie shell, keeping it just below the rim. Save any leftover filling for another use.
  5. Combine the flour, brown sugar or Swerve Brown, and cinnamon in a bowl. Cut in the cold butter with a pastry blender or fork until coarse crumbs form, leaving a few small buttery clumps.
  6. Sprinkle the crumb topping evenly over the cherries. Place the pie on a rimmed baking sheet to catch any drips.
  7. Bake for 45–55 minutes, or until the topping is set and the filling bubbles near the center. If needed, loosely cover the crust edges and topping with foil to prevent overbrowning.
  8. Cool on a wire rack for at least 3 hours before slicing to give the filling time to settle.

🌿 FROM OUR KITCHEN
My tip is more cherries and less excess sauce. Dennis’s tip is to stir in about 2 teaspoons cornstarch before adding the crumb topping. Be sure to let the filling bubble near the center during baking so the cornstarch can thicken it.

Swerve Brown replaces the brown sugar cup for cup. The topping’s texture and browning may differ slightly.

Using Swerve Brown reduces the sugar compared with the regular brown sugar version, but the finished pie is not sugar-free. Cherries contain natural sugar, and the crust and filling still contribute carbohydrates.

Find my Walmart shopping favorites here:
https://walmrt.us/4xzgBgU

Do you love a crumb topping on your cherry pie, or is a traditional pastry crust your favorite? 🍒🥧

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
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