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
150 g plain flour, plus extra to dust
40 g chopped roasted hazelnuts
1 Tbsp. demerara sugar
75 g unsalted butter, chilled and cubed
For the crumble topping
40 g unsalted butter, chilled and cubed
50 g plain flour
2 Tbsp. demerara sugar
40 g chopped roasted hazelnuts
For the filling
3 x 426g tinned cherries, well drained
40 g plain flour
75 g caster sugar
1 1/2 Tbsp. 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
