- Prep time
- 10 minutes PT10M
- Cook time
- 55–65 minutes PT65M
- 6–8 servings
Amp up canned cherries with a touch of citrus zest and a crunchy streusel topping to take this classic pie over the top.
- 2 cans (14.5 ounces each) tart red cherries
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 1 unbaked pie crust (9-inch diameter)
- ¼ cup butter, softened
- ¼ cup brown sugar
- ½ cup flour
- ¼ teaspoon cinnamon
- ¼ cup sliced almonds, rough chopped
Heat oven to 325°F.
To make the pie filling, drain the cherries, reserving 1 cup liquid. Place reserved cherry liquid in a small sauce pot with citrus zests, cornstarch and sugar. Bring to a boil to thicken and then toss with the cherries.
To make the streusel topping, combine butter, brown sugar, flour and cinnamon in a work bowl. Mix together with your fingers until the butter is broken into ¼-inch pieces. Add the almonds and mix until well combined.
To assemble the pie, place the pie crust into a 9-inch pie dish. Add the cherry filling and then spread streusel evenly over the top. Bake for 50–60 minutes, until the streusel is golden brown and filling is bubbling. Cool at least 1 hour before serving.