Hate to choose between pie and fruit crisp? This streusel-topped Cherry Pie gives you the best of both worlds. Crystallized ginger adds zing to the sweet cherry filling, while a touch of cinnamon perfumes the wholesome oat topping. Plus there's no fiddling with a top crust!

Tips: If you don't have the time or inclination to prepare a homemade pie crust, seek out a good-quality frozen or refrigerated crust. I tried Wholly Wholesome's organic spelt pie shell while testing this recipe, and found that the flavor complemented the other ingredients nicely.

See Also

Fresh Strawberry Pie with Frangipane Filling (Dairy)

Sugar Pumpkin Pie with Olive Oil Crust (Pareve)

Swiss Chard & Boursin Quiche

Ingredients

• For the Pie:
• 1 pound (about 4 cups) pitted sweet cherries, fresh or frozen 
• 1/2 cup sugar
• 2 tablespoons granulated (instant) tapioca or tapioca starch
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• Pinch of salt
• 1 9-inch pie shell, homemade or store-bought, thawed if frozen
• For the Streusel Topping:
• 3/4 cup old fashioned rolled oats (not instant)
• 1/4 cup white whole wheat flour or regular all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cold unsalted butter or non-hydrogenated margarine, such as Earth Balance, cut into small pieces

• Prep Time: 10 minutes
• Cook Time: 45 minutes

• Total Time: 55 minutes
• Yield: 1 9-inch pie

Preparation

1. Preheat the oven to 400° F.

2. In a large bowl, toss together the cherries, sugar, tapioca, crystallized ginger, vanilla extract, almond extract, and salt. Mix just until the cherries are evenly coated with the other ingredients. Pour the cherry mixture into the pie crust.

3. In the same bowl, mix the oats, flour, sugar, and cinnamon. With clean hands, rub the butter into the dry ingredients until the butter is well incorporated and the mixture is crumbly.

Top the pie evenly with the streusel mixture.

4. Place the pie on a parchment-lined baking sheet to catch drips. Bake in the preheated oven for 40 to 45 minutes, or until the crust and streusel are golden and the filling is bubbly. Cool the pie in its baking dish on a rack. Serve slightly warm or at room temperature. Store leftover pie, well covered, in the refrigerator for 2 to 3 days. Enjoy!