Cherry crumb pie from Pastry Love: A Baker's Journal of Favorite Recipes (page 243) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rach3190 on May 11, 2026

    great filling, but crust was so soft/hard to roll and crumb topping was too crunchy and not flavorful - disappointed instructions weren't better as I'm not an expert pie maker.

  • anya_sf on June 07, 2020

    I used a deep 9.5" pie plate to hold all that fruit. The crust needed to be rolled larger than 11" (more like 13") to fully line the pan and edges, so it was fairly thin. I've never prebaked a fruit pie crust that was going to get baked again. I worried it would get too dark, but it turned out fine. The crust was still tender and flaky. The prebaked crumbs were quite crunchy, almost too much so (update: softer and, for me, better on day 2). After 1 hour 5 minutes of baking, the fruit still wasn't visibly bubbly, but I didn't want the pie to get darker, so I took it out. My cherries weren't super juicy, yet what juice there was remained thin, despite the cornstarch. I wonder if tapioca starch would work better. The flavor was very good, with just the right sweetness. The pie was gone in 2 days so I'd say that's a strong recommendation.

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