Sweet Cherry Pecan Crumb Pie
The Sweet Cherry Pecan Crumb Pie is a winner in our house! We love to serve it warm topped with whipped cream or with a side of vanilla ice cream. This recipe calls for coconut sugar but can be replaced with white or brown sugar as well. We chose to use coconut sugar because it is less processed, contains small amounts of nutrients and has a low glycemic index .
Ingredients
Sweet Cherry Filling
- 3 cups fresh cherries
- 1/2 cup coconut sugar
- 2 tbsp corn starch
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 tbsp lemon juice
Crumb Topping
- 1/2 cup flour
- 1/4 cup coconut sugar
- 1/2 cup raw pecans chopped
- 1/2 cup oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 tbsp butter cubed
Instructions
Sweet Cherry Filling
- Pit 3 cups of cherries.
- In a medium bowl, stir together the cherries, coconut sugar, cornstarch, and salt.
- Add the lemon juice and vanilla and mix well.
- Set aside and make the crumb topping.
Crumb Topping
- Combine the first 6 ingredients in a medium-sized bowl.
- Add the cubed butter. Using your fingers, break up the butter cubes into the mixture until it resembles coarse crumbs.
Sweet Cherry Pecan Crumb Pie Preparation
- Follow the directions for our Simple Homemade Pie Crust to prepare the pie dough. Alternatively, purchase a 9-inch uncooked pie crust from the grocery store.
- Preheat the oven to 375° F.
- Add the cherry filling to the prepared pie pan.
- Layer the crumb topping evenly over the cherry filling.
- Place the prepared pie on the middle rack of the preheated oven and bake for 40 minutes or until golden brown and bubbling.
- Remove from the oven and cool the pie on a wire rack.
- Allow the pie to cool to room temperature before serving, 2 hours is recommended. If sliced too soon, the filling will not have time to set and may fall apart or have a runny consistency when serving.
- To serve the pie warm, loosely cover it with foil and place it in a 350° oven for about 20 minutes.
- Enjoy!