INGREDIENTS

Cherry Pie Filling

4 1/2 cup fresh pitted or frozen cherries

1 1/4 cup Wholesome Coconut Sugar

1/4 cup cornstarch

1 1/2 tbsp lemon juice

1 1/2 tsp vanilla extract

1/2 tsp almond extract           

2 tbsp unsalted butter, cold and cut into small cubes

Crust

2 1/2 cup flour 

1 tsp  kosher salt

6 tbsp  unsalted butter, cold

3/4 cup vegetable shortening, cold

1/2 cup ice water

Streusel Topping

3/4 cup unsalted butter, melted

1/2 cup Wholesome Coconut Sugar

1/2 cup Wholesome Regenerative Organic Certified® Cane Sugar

1 cup flour

3/4 cup quick oats

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp kosher salt

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INSTRUCTIONS

Cherry Pie Filling

1. Halve 3/4 of the cherries (this helps not to have trapped liquid and helps the filling not to be loose
2. In a large bowl, stir cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined
3. Cover and place in the refrigerator until the dough is ready to be filled
streusel topping
4. Add all dry ingredients in a large bowl and combine well
5. Slowly drizzle the butter into the bowl while stirring the crumbs. Start with 1/2 the butter and add more as needed until the crumbs start to form
6. Set aside or store in the refrigerator in an airtight container for up to 3 weeks

Crust

1. Whisk flour and salt in a large mixing bowl
2. Add ice cubes to a measuring cup and fill with 1/2 cup cold water, set aside
3. Grate frozen butter into the bowl, or cut it into small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs
4. Add ice water a tablespoon at a time, mixing until the dough begins to come/clump together. Be careful not to over-mix, and you may not need all of the water
5. Transfer the dough to a floured work surface. Gently fold the dough into itself. The dough should come together easily and should not feel sticky. If it feels a bit too dry or crumbly, dip your fingers in ice water and continue to bring the dough together with your hands. Form it into a ball, then divide it into 2 equal pieces. Press each piece gently with your hands into a flat disk
6. Cover with plastic wrap and refrigerate the dough for 2 hours, and up to 5 days
7. Place a large piece of parchment paper on a work surface. Lightly flour both sides of the pie dough disc and set it on the parchment paper. When rolling out dough always start at the center of the crust, and roll outwards. Do not press down too hard on the dough. Make sure you rotate the dough after each roll from the center out. Make sure you use enough flour so the dough does not stick. You want your dough to be thin, and about 12 “ circle
8. Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust

Assembly

1. Preheat oven to 400 F
2. Use a slotted spoon and spread cherries evenly into the crust. Refrigerate
3. Take about 1/2 -3/4 of the juice from the cherries and reduce in a small saucepan for about 5-7 minutes
4. Cool for a few minutes and pour a ¼ cup or so, and pour on top of the cherry filling
5. Dot the butter on top of the filling
6. Top with chilled crumb topping, pressing with your fingers to form larger crumbs if you like
7. Place pie on a sheet pan and bake for 20 minutes
8. Turn the oven down to 375 F and bake for an additional 30-40 minutes, or until the crumb topping is golden brown and the filling is bubbling, about 175 F internal temperature of the filling
9. If necessary, cover edges/top with foil to prevent over-browning
10. Cool completely to allow the pie to set before slicing and serving