Deep Dish Cherry Crumb Pie

Ingredients

Crust

• 1 1/2 Cups all purpose flour
• 1 1/2 Sticks unsalted butter
• 3 Tablespoons sugar
• 1 1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 6 Tablespoons ice water

Filling

• 4 Cups cherries, pitted and sliced in half
• 1/2 Cup sugar
• 1/4 Cup all purpose flour
• 1 Tablespoon unsalted butter
• 1 Tablespoon lemon juice
• Zest of 1 lemon
• Pinch of salt

Crumb Topping

• 1/2 Cup sugar
• 1 Teaspoon cinnamon
• 1 Stick unsalted butter, chilled and cut into 1" pieces
• 1 1/2 Cups all purpose flour
• Pinch of salt

Directions

1. To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
2. To make the filling, combine the cherries in a bowl with the sugar, lemon juice, flour, zest and salt. As you mix you'll notice quite a bit of liquid puddling in the bottom of the bowl. Strain the mixture into a colander before placing in the pie shell.
3. To make the crumb topping, combine the sugar, cinnamon, flour and salt in a bowl or food processor. Cut in the butter until the mixture is crumbly and set aside.
4. After the dough has chilled, roll it out on a well-floured surface into about a 12" circle.
5. Place in a 10" pie dish and crimp the edges.
6. Pour the cherry mixture into the dish.
7. Cut the tablespoon of butter into several pieces and dot the top of the filling.
8. Using your hands, crumble the topping over the pie so that small and large clumps form.
9. Place the pie dish on a sheet pan (to catch drips) and bake in a pre-heated 350 degree oven for about 50 minutes or until the top is a light golden brown. Allow the pie to cool completely before slicing. Makes approximately 10 servings.