Hi all! I supposed to post this recipe long time when cherries were still in the season..and I was not sure at first whether to publish the recipe or not but luckily nowadays you can buy frozen cherries in any large supermarket and it’s not a bad substitution at all. So, go ahead and make this delicious beauty, especially if you already know that cherries are a good source of vitamin C and contain some antioxidants. With crunchy streusel on top – it is a perfect treat at any time of the day!
I used fresh sweet dark cherries if you can’t get it, use sour and add a bit more sugar. And do not refreeze frozen berries, scatter them over the pie straight from the fridge. Also if you prefer brown sugar to the white one, you can use it; probably it works even better: the taste will be richer and the color more golden.
Wholewheat Cherry Pie (with pecans)
I used a 20cm square baking pan
What You’ll Need
150g butter, soften
75g white sugar
1 tsp vanilla extract
a pinch of salt
250g wholewheat flour
1.5 tsp baking powder
50g ground oats (I used medium oatmeal)
200-300g fresh sweet cherries, pitted
Streusel (crumble topping)
4 tbsp wholewheat flour
2 tbsp white sugar
2 tbsp butter, softened
2-3 tbsp chopped pecans (or walnuts)
How to Make it
For the batter, beat softened butter with sugar until slightly pale.
Add vanilla and salt, and beat in eggs one by one until just combined.
Mix in flour (no need to sift) along with baking powder and oats.
Spread the batter on a baking pan (lined with baking paper if needed), scatter cherries.
For the streusel, mix the flour and sugar together in a bowl. Rub in butter with your fingers until the mixture resembles coarse breadcrumbs. Stir in chopped nuts.
Sprinkle the streusel over the pie.
Bake in preheated 200C oven for 45 minutes.*
Take the pan out from the oven, allow to cool slightly in the pan and then put on the serving plate.
*Note: if the pie begins brown too much, loosely cover with a piece of foil, and continue to bake.