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Cherry Berry Crumble Pie

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Smart Balance

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This sweet and tangy fruit pie recipe goes great with a cold glass of milk!

Recipe Ingredients

Crust:
1 cup all purpose flour
6 tablespoons Smart Balance® Blended Butter Sticks, cold, and cut into 1/2 inch cubes
1 1/2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons water

 

Crumble Topping:
1 ounce sliced almonds, finely chopped
1/4 cup brown sugar
1/2 cup dry oatmeal, processed in food processor until coarsely ground
2 tablespoons flour
2 tablespoons Smart Balance® Blended Butter Sticks

 

Fruit Filling:
1 cup pomegranate cherry juice
24 oz frozen pitted tart cherries, thawed, juice drained and reserved
1/4 cup cornstarch
1 cup sugar
1/2 teaspoon almond extract
1/2 cup dried blueberries

Recipe Steps

For the Crust:
Preheat oven to 475 degrees F.

 

Place all, but the water in a medium bowl.

 

Using a pastry cutter, or 2 knives, cut the Smart Balance® Blended Butter Sticks into the flour to achieve a “pea” size crumble.

 

Stir in the water, 1 tablespoon at a time, and gently form into a ball. Do not knead the dough.

 

Place on a sheet of plastic wrap, top with another sheet of plastic wrap.

 

Press down to flatten slightly and roll to a 10-inch diameter circle.

 

Place dough (covered with the plastic wrap) on a dinner plate and refrigerate 15 minutes to chill quickly.

 

Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up).

 

Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.

 

For the Crumble Topping:
Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl.

 

Cut in Smart Balance® Blended Butter Sticks until mixed and crumbly; set aside.

For the Fruit Filling:
To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup.

 

Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.

 

Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil.

 

Reduce heat and cook and stir 2 minutes.

 

Remove from heat and stir in almond extract.

 

Mix hot liquid filling with cherries and dried blueberries.

 

Pour fruit filling into pie crust. Sprinkle topping over filling.

 

Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.

 

Cool completely before serving.

 

Nutrition Facts

Makes one 9-inch pie, 8 servings
Nutrients per serving:
Calories 438
Fat 14g
Saturated Fat 5g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 5g
Cholesterol 15mg
Sodium 181mg
Carbohydrates 76g
Dietary Fiber 4g
Total Sugars 48g
Protein 4g