Polly Belt | CoServ
Instead of a bottom crust, this pie features a buttery crumble topping that bakes into the filling. Make sure to keep the syrup separate from the pie until ready to serve so the topping stays delightfully crisp.
1 can (14.5 ounces) sour or tart pitted cherries
1 cup plus 1 tablespoon flour, divided use
1 1/2 cups sugar, divided use
1/2 cup chopped pecans
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted
1. Preheat oven to 350 degrees and set a rimmed baking sheet on the lower rack to catch any spilled juices.
2. Drain the juice from the cherries into a small saucepan and reserve. Pour the cherries into the bottom of an ungreased 9-inch pie dish.
3. In a medium bowl, combine 1 cup flour, 1 cup sugar, pecans, baking powder, cinnamon and salt. Using a fork, mix in egg until mixture is evenly moist and crumbly. Spread evenly over the cherries. Pour the melted butter over the crumble topping, coating it completely.
4. Bake 40 minutes, until browned. Let pie cool while you make the sauce.
5. To make the sauce, whisk together remaining flour and sugar. Place reserved saucepan of juice over medium heat, whisking in sugar mixture. Cook until slightly thickened, then remove from heat (sauce will thicken more as it cools).
6. Serve slices of pie with spoonfuls of warm sauce over the top.