Ingredients
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1 (9 - inch) unbaked pie crust
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4 cups frozen cherries
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3/4 cup sugar
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1 lemon, zested and juiced
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1/4 cup cornstarch
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1 vanilla pod
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1 1/4 cups flour
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1/4 cup sugar
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7 tbsp butter
Steps
1
Preheat oven to 400°F. Using a fork, prick holes in the bottom of the pie crust. Cover with a large piece of foil and fill with dried beans. Bake crust for 15 min. Carefully remove the foil and beans and return crust to oven for 5 min. Place on a rack to cool. Lower heat to 350°F. (Save beans for the next time you bake a pie.)
2
While crust bakes, combine the cherries, 3/4 cup sugar and lemon zest and 2 tbsp juice in a saucepan and cook for 15 min., or until sugar dissolves and cherries become juicy. Whisk in the cornstarch and cook until filling thickens. Remove from heat and set aside.
3
Using a small sharp knife, cut the vanilla pod in half lengthwise and scrape out the seeds using the tip of the knife. Discard the pod. In a food processor, pulse the flour, sugar, vanilla seeds, butter and a pinch of salt until it forms crumbs.
4
Spread the cherry mixture over the bottom of the crust and top with the crumb mixture. Bake for 30 min., or until top is golden brown and juices are thick and bubbling. Serve hot or warm.
