Fresh Cherry Pie With Crumb Topping

"Fresh cherry pie without the soggy filling. The secret? Grated apple and potato starch work together to thicken the filling so each slice stays neat and the cherries stay front and center. Add cinnamon and a dash of bitters, top with a buttery crumb, and you’ve got a dessert that tastes like summer. Bake in about an hour, cool for 2 hours, and it’s ready to slice. This cherry streusel pie is all about the fresh cherries. No canned filling, no cloying sweetness. With a buttery, flaky crust and a simple crumb topping, it’s the kind of pie that comes together in about 1 hour 20 minutes and serves 8. The secret? A grated apple and potato starch thicken the filling naturally so the cherries stay firm and beautiful on the plate, and a splash of Angostura bitters deepens the flavor in a way that’s subtle but unmistakable."

Preparation Time30 min

Cooking Time50 min