The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Jeanne Burns’ Cherry Crisp Pie

Blaise Doubman

I am dedicating this column to my friend Jeanne Burns. Not only did she give me this recipe but I helped her make it in her own kitchen and I am blessed enough to be able to call her one of my dearest friends. She is such a sweetheart! She is also a loving wife and grandmother and let me tell you, she can cook and bake both! Everyone in the area is familiar with her Holiday cookies that she makes for Christmas time. She makes dozens and dozens and dozens. I was lucky enough to try them all last year and they were every single one delicious! 

A few months ago, Jeanne and I picked a bunch of fresh, tart local cherries and we neither one could decide what to do with them! She suggested making a cherry pie and teaching me how to make and can cherry jam. I was excited but also a little nervous because I had never tried canning anything before, much less cherry jam which I had never even made! It was a fun afternoon in the kitchen and it has got me thinking about what to can next. It was not nearly as hard as I thought. If you do make this and do not use all of your cherries , freeze them!

Jeanne Burns’ Cherry Crisp Pie

Leftovers can be kept covered and chilled for about 3-4 days.

For the crust…

3/4 cup white all-purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, melted 

For the filling…

4 cups tart cherries

1 cup white granulated sugar

4 tablespoons corn starch

1 teaspoon almond extract 

For the topping…

1/2 cup white all-purpose flour

1/2 cup old-fashioned oats

1/2 cup packed light brown sugar

1/4 cup butter, softened  

Start by preheating your oven to 375 degrees. Spray a 9-inch pie pan with non-stick cooking spray containing flour.

Make the crust. In a large bowl combine the white all-purpose flour with the packed light brown sugar and melted butter until combined. Press into the prepared pie pan and evenly push into the bottom and up the sides. 

Make the filling by combining the cherries with the white granules sugar, corn starch and almond extract. Pour this into the prepared pie shell. 

Make the topping by combining the white all-purpose flour with the old-fashioned oats packed light brown sugar and softened butter. Sprinkle this evenly along the top of the pie.

Bake, in preheated oven for 60 minutes. 

Remove and allow to cool for at least 2 hours before cutting. 

Enjoy! 

Ask and Answer: Do you have any Holiday traditions and recipes that you would like to share and have seen in this column? If so, write to me!