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• CHERRY CRUMB PIE WITH GRAHAM CRACKER CRUST FREE

The most important thing to keep in mind for the filling is to dissolve the cornstarch in the Amaretto before adding it to the cherries. Less than 10 minutes if they are defrosted or fresh. The filling will come together in about 10 minutes if your cherries are frozen.

CHERRY CRUMB PIE WITH GRAHAM CRACKER CRUST FREE

If you need a dairy free option, Kinnikinnick has graham style crackers and crumbs that will work great as well. I use Pamela’s gluten free Honey Grahams for this crust and it doesn’t get soggy, has awesome flavor and crunch. So you must try this crust! I know that a pastry crust is the traditional option and as much as I love tradition, mixing things up can be really tasty and fun too. The contrast between the crunch and flavor of the graham crust with the sweet-tart, juicy filling and the crumbly topping is what makes this pie so special. Let me just say- Lauren has awesome recipe ideas! She was also the inspiration for my gluten and dairy free Chocolate Cupcakes with Peppermint Crunch Frosting.

I had never had that before, so I had to give it a shot. She told me that she loves a graham cracker crust with cherry pie. My colleague at work, Lauren, gave me the latest pie idea. If making a double batch of the crumb crust for an oblong 9" x 13" baking dish, adjust the baking time accordingly (I suggest about 10 - 12 min).Īllow the crust to cool before adding the filling, unless the recipe instructs otherwise.I can’t seem to get enough of cherries lately! Not only am I loving the dark bing cherries in the Old Fashions I’ve been enjoying, but I have made 3 different cherry pies too! Vegan Chocolate Cherry Pie, dairy free Cherry Cream Pie and this dairy free Cherry Crumb Pie with a gluten free graham cracker crust.

Note - if making 1 1/2 of the crumb crust recipe for a deep dish pie, the crumb crust will need to bake for about 12 - 14 minutes. Transfer the crumb mixture into the pie or baking dish and gently press the crumb mixture into the bottom and sides of the dish (or the bottom of a square or oblong baking dish.)īake the crumb crust at 375° F for about 8 - 10 minutes, then cool. I find that "name" brand graham crackers or cracker crumbs and non "name" brands of crumbs work equally well.ġ 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1/4 cup **melted butter or margarine (heat just until melted)Ĭombine the graham cracker crumbs and the sugar in a medium size bowl.Īdd the melted butter or margarine, and gently mix with a fork, until the melted butter is combined with the crumbs and the sugar. This will help to avoid the crust from becoming too hard.Īlso, do not overbake the crust, or else it will become too hard. When pressing the graham crumb mixture into the pie dish or baking dish, do not press it down too hard, just enough to get the crumbs into shape. **It is important than the butter is warmed on "low" heat, and only until it is just melted, not over-heated or bubbling. If you are making a graham crumb crust for a 9" x 13" oblong baking dish or pan, I also suggest you double this recipe, or else the crust will be too thin to support the topping. If you are making a graham crumb crust for a deep pie dish, I suggest you make 1 1/2 times this recipe, otherwise the crumb crust will be too thin.