Its July which means its cherry season everywhere including Seasonal Potluck! My local farmers market is busting at the seams with cherries which I wouldn’t normally buy a lot of since I can be lazy, and hate dealing with the pits.
Cherry Cream Pie With A Granola Crust
Thanks to my Oxo cherry pitter, that task is not such an issue anymore. I bought several pounds of cherries lately and have been brainstorming new ways to use them. (Be sure to jump over to Seasonal Potluck to check out my Cherry brown butter ravioli)
The inspiration for this pie actually came from the lovely folks at Sunbelt Bakery. They recently sent me some granola cereal to try out, and instead of just eating it for breakfast, I wanted to try to use it in recipes instead. (I’m more of an avocado on toast breakfast person) Of course cherry pie is a classic, but I thought, “why not make a granola crust?” After realizing I couldn’t make a traditional baked pie with a granola crust (the granola would burn if you cooked it long enough to cook the inside) the recipe morphed into a cherry cream pie. I’m sure glad it did because the end result was fantastic!
Cherry Cream Pie with a Granola Crust
For the crust:
2 c. Sunbelt Bakery Lowfat granola cereal **I had to pick the raisins out of this particular box
5 T. butter, melted
Pulse the granola in a food processor until it has a less chunky, more crumbly consistency. Mix the melted butter and granola then press into the bottom of a 9 inch pie plate. Bake for 8-10 minutes at 350 degrees until golden brown. Cool.
For the cherry pie filling: Recipe from My Baking Addiction
5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.
For the pie:
8 oz cream cheese, softened
1 c. confectioners sugar
1 tsp. vanilla extract
8 oz. frozen whipped topping thawed
granola pie crust
16 oz cherry pie filling
In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping. Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.
Thank you Sunbelt bakery for providing me with such wonderful inspiration! I’m already working on other granola based recipes so stay tuned!