Sweet Cherry Streusel Pie

Makes one 9-inch pie

Serves 8 to 10

 

1 Four & Twenty Blackbirds Frozen All-Butter Crust, partially pre-baked (see instructions on back of package)

1 2/3 cups streusel (see recipe here)

1 small baking apple

5 cups sweet cherries, pitted

2 tablespoons fresh lemon juice

¾ cup packed brown sugar

3 tablespoons potato starch

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

2 dashes Angostura bitters

 

Have ready and refrigerated one Four & Twenty Blackbirds Frozen All-Butter Pie Crust, crimped as desired and partially pre-baked.

Prepare and refrigerate one recipe streusel to top.

Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rackand preheat the oven to 425°F.

Peel the apple, and then shred it on the large holes of a box grater. Combine the shredded apple with the cherries, lemon juice, brown sugar, potato starch, cinnamon, cardamom, and bitters in a large bowl and toss until well mixed. Pour the filling into the refrigerated pie shell and evenly distribute the streusel on top.

Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

The pie will keep refrigerated for 3 days or at room temperature for