Cherry Streusel Pie


For the crust:
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 3 tablespoons Granulated Sugar
  • 2/3 cup salted Butter, cold and cut into cubes
  • 5-6 tablespoons cold Water
For the filling:
For the streusel topping:
  • 1 1/2 cups packed Dark Brown Sugar
  • 1 cup All-Purpose Flour
  • 1 cup Old-Fashioned Oats
  • 3/4 cup salted Butter, softened


Servings: 8-12
For the crust:
  1. In a standing mixer with a paddle attachment, or by hand, combine your dry ingredients, and then cut your butter in until a wet, sand-like consistency forms. Adding your water one tablespoon at a time, mix until dough forms. Dough should be soft and moldable, not dry or sticky.
  2. Roll the dough out and fit it to your 9-inch pie pan. reserving a small amount for some cut our pie crust "cookies" on the top if desired.
For the filling:
  1. In a medium saucepan combine one full can of Oregon Fruit Dark Sweet Cherries, including liquid, and one can of drained Oregon Fruit Dark Sweet Cherrie, sugar and cornstarch on medium to high heat. Cook for f5 to 10 minutes or until sauce begins to thicken. Remove cherry mixture from the heat.
  2. Mix in the vanilla and butter and set aside to cool slightly while you make the streusel.
For the streusel topping:
  1. Mix up the dry streusel ingredients in a small bowl and whisk. Combine with the butter by hand or with a fork until a crumble streusel forms.
For the preparation:
  1. Gently pour your cherry mixture into the prepared pie crust, and top with streusel and pie crust cookies. Bake at 375F for 40-45 minutes, checking at the 30-minute mark to ensure that the top isn't browning too fast. If it is a nice golden color at this point, cover the top with foil for the last 15 minutes of the bake time.
  2. Remove and allow to cool completely so the pie filling fully thickens.
  3. Serve cold or warm. Top with fresh whipped cream or vanilla bean ice cream.
  4. Store any leftovers covered in the refrigerator for up to five days. Enjoy!

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