Make the most of cherry season (or use tinned cherries like we have in this recipe) and try this wonderful cherry crumble pie.
We've added roasted hazelnuts into the pastry for a nutty taste that pairs perfectly with the sweet yet tart cherry compote middle layer.
To finish, we've added a crunchy hazelnut and demerara sugar crumble topping, because everything is better with the addition of crumble in our opinion!
Serve warm with custard or double cream for the ultimate comforting treat. Perfect for a lazy Sunday lunch, or for a dinner party dessert with friends.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
582
Ingredients
For the pastry
150g
plain flour, plus extra to dust
40g
chopped roasted hazelnuts
1Tbsp.
demerara sugar
75g
unsalted butter, chilled and cubed
For the crumble topping
40g
unsalted butter, chilled and cubed
50g
plain flour
2Tbsp.
demerara sugar
40g
chopped roasted hazelnuts
For the filling
3
x 426g tinned cherries, well drained
40g
plain flour
75g
caster sugar
11/2Tbsp.
kirsch
Directions
Step 1For the pastry, pulse flour and hazelnuts in a food processor until finely ground. Pulse in the sugar. Add butter and pulse again until mixture resembles fine breadcrumbs. Drizzle over 1½tbsp cold water and pulse until pastry clumps together. Tip on to a work surface, bring together into a disc, wrap in clingfilm and chill for 30min.
Step 2For the crumble topping, pulse butter into flour in a food processor until mixture looks like large breadcrumbs. Empty into small bowl and stir through sugar and hazelnuts. Set aside.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Lightly flour work surface. Roll out pastry and use to line a 20.5cm (8in) pie dish.
Step 4Mix the filling ingredients and empty into lined pie dish. Scatter over the crumble topping. Bake for 45min until golden. Allow to cool for 5min before serving.
Per serving:
Calories: 582
Protein: 7g
Fat: 25g:
Sat fat: 11g
Carbs: 49g
Sugars: 73g
Fibre: 4g
Step aside pistachio, we’re all about the cherry trend in the GH Kitchen
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
