Cherry-Berry Crumble Pie

by Anjali @ The Picky Eater on November 3, 2011

It’s holiday season! I love this time of year: from Halloween through New Years things are just so festive, filled with family gatherings, days off from work, vacations, and of course – delicious food. Part of that category of delicious food are those amazing desserts that make their appearances around the holidays: pumpkin pie, sugar and spiced cookies, fruit cobblers, cheesecakes, the list could go on and on.

A lot of people have asked me how I balance my love of dessert with my passion for healthy eating around the holidays. My answer is always the same: everything in moderation – a little bit of indulgence never hurt anyone πŸ™‚

I never deprive myself around this time of the year – but instead I just focus on portion sizes. For example, instead of 1 piece of pumpkin pie, 1 piece of apple pie and some ice cream to top it off, I’ll either take half a slice of each, or just stick to one small slice of pumpkin pie. And I never scarf my desserts down, I always eat them mindfully, savoring every bite. That way it doesn’t disappear in 5 seconds, and I’m satisfied after I’m done with my reasonably-sized portion.

For more tips on healthy holiday eating, check out these posts hereΒ and here.

Now, sometimes a recipe comes along that is somewhat guilt-free: either it’s slightly lower in calories or fat than the traditional version of the dessert, or is higher in fiber/has more nutrients. Today’s recipe, from my friends at Smart Balance, is one of those desserts: A Cherry Berry Crumble Pie with a homemade crust. The secret swap is this:Β by using Smart Balance Omega-3 Buttery Sticks instead of regular butter, they cut the fat by 28% without losing the great flavor you’re used to in a traditional pie.

Ingredients:
Crust:
1 cup all purpose flour (The Picky Eater Swap: use whole wheat flour instead of regular all purpose flour – it works great)
6 tablespoons Smart Balance Omega-3 Buttery Sticks, cold, and cut into 1/2 inch cubes
1 1/2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons water

Crumble Topping:
1 ounce sliced almonds, finely chopped
1/4 cup brown sugar
1/2 cup dry oatmeal, processed in food processor until coarsely ground
2 tablespoons flour
2 tablespoons Smart Balance Omega-3 Buttery Sticks

Fruit Filling:
1 cup pomegranate cherry juice (The Picky Eater Swap: Try sugar-free juice to eliminate some calories & sugar)
24 oz frozen pitted tart cherries, thawed, juice drained and reserved
1/4 cup cornstarch
1 cup sugar
1/2 teaspoon almond extract
1/2 cup dried blueberries

Directions:

Crust

  1. Preheat oven to 475 degrees F.
  2. Place all, but the water in a medium bowl.
  3. Using a pastry cutter, or 2 knives, cut the Smart Balance Buttery Sticks into the flour to achieve a β€œpea” size crumble.
  4. Stir in the water, 1 tablespoon at a time, and gently form into a ball. Do not knead the dough.
  5. Place on a sheet of plastic wrap, top with another sheet of plastic wrap.
  6. Press down to flatten slightly and roll to a 10-inch diameter circle.
  7. Place dough (covered with the plastic wrap) on a dinner plate and refrigerate 15 minutes to chill quickly.
  8. Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up).
  9. Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.

Crumble Topping

  1. Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl.
  2. Cut in Smart Balance Buttery Sticks until mixed and crumbly; set aside.

Fruit Filling

  1. To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup.
  2. Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.
  3. Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil.
  4. Reduce heat and cook and stir 2 minutes.
  5. Remove from heat and stir in almond extract.
  6. Mix hot liquid filling with cherries and dried blueberries.
  7. Pour fruit filling into pie crust. Sprinkle topping over filling.
  8. Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.
  9. Cool completely before serving.

Makes one 9-inch pie, 8 to 10 servings

Per serving (crust and filling)Β 8-serving yield: 437 calories, 14g fat, 5g saturated fat, 0 grams trans fat, 2g polyunsaturated fat, 4g monounsaturated fat, 411mg Omega-3 fatty acids, 554mg Omega-6 fatty acids, 15mg cholesterol, 181mg sodium, 76g carbohydrate, 4g fiber, 4g protein

I hope you enjoy this recipe, and I hope everyone has a healthy, happy holiday season!

Cherry-Berry Crumble Pie

Total Time: 1 hour, 30 minutes

Yield: Makes one 9-inch pie, 8 large slices

Serving Size: 1/8 of the pie

Nutritional Info Per Serving (1/8 of the pie): 437 Calories, 14g Fat, 5g Saturated Fat, 0g Trans Fat, 2g Polyunsaturated Fat, 4g Monounsaturated Fat, 411mg Omega-3 fatty acids, 554mg Omega-6 fatty acids, 15mg Cholesterol, 181mg Sodium, 76g Carbs, 4g Fiber, 4g Protein

Ingredients

    Crust
  • 1 cup all purpose flour (The Picky Eater Swap: use whole wheat flour instead of regular all purpose flour - it works great)
  • 6 tablespoons Smart Balance Omega-3 Buttery Sticks, cold, and cut into 1/2 inch cubes
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • Crumble Topping
  • 1 ounce sliced almonds, finely chopped
  • 1/4 cup brown sugar
  • 1/2 cup dry oatmeal, processed in food processor until coarsely ground
  • 2 tablespoons flour
  • 2 tablespoons Smart Balance Omega-3 Buttery Sticks
  • Fruit Filling
  • 1 cup pomegranate cherry juice (The Picky Eater Swap: Try sugar-free juice to eliminate some calories & sugar)
  • 24 oz frozen pitted tart cherries, thawed, juice drained and reserved
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup dried blueberries

Directions

    Crust
  1. Preheat oven to 475 degrees F.
  2. Place all, but the water in a medium bowl.
  3. Using a pastry cutter, or 2 knives, cut the Smart Balance Buttery Sticks into the flour to achieve a β€œpea” size crumble.
  4. Stir in the water, 1 tablespoon at a time, and gently form into a ball. Do not knead the dough.
  5. Place on a sheet of plastic wrap, top with another sheet of plastic wrap.
  6. Press down to flatten slightly and roll to a 10-inch diameter circle.
  7. Place dough (covered with the plastic wrap) on a dinner plate and refrigerate 15 minutes to chill quickly.
  8. Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up).
  9. Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.
  10. Crumble Topping
  11. Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl.
  12. Cut in Smart Balance Buttery Sticks until mixed and crumbly; set aside.
  13. Fruit Filling
  14. To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup.
  15. Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.
  16. Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil.
  17. Reduce heat and cook and stir 2 minutes.
  18. Remove from heat and stir in almond extract.
  19. Mix hot liquid filling with cherries and dried blueberries.
  20. Pour fruit filling into pie crust. Sprinkle topping over filling.
  21. Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.
  22. Cool completely before serving.

Notes

From SmartBalance.com

http://pickyeaterblog.com/cherry-berry-crumble-pie-2/

{ 22 comments… read them below or add one }

Samantha November 3, 2011 at 9:17 am

Moderation is key! That’s pretty much my mantra right there. This pie looks absolutely amazing!

Reply

Anjali @ The Picky Eater November 20, 2011 at 10:40 am

Exactly! With moderation, you can pretty much enjoy all of the guilty pleasures you want while maintaining a healthy diet – and you won’t feel deprived at all! I’m sure you will love this recipe, let me know how it turns out for you!

Reply

Amy's Cooking Adventures November 3, 2011 at 12:58 pm

Mmmm–this might be making a Thanksgiving appearance!

Reply

Anjali @ The Picky Eater November 20, 2011 at 10:41 am

Yay!! I’m sure your family and Thanksgiving guests will love this recipe!

Reply

Irene @ H.V.R. November 4, 2011 at 3:53 am

Great recipe pie! I just made some egg pie but this is way way much better than egg pie. I can’t wait to bake my own batches of these!

Reply

Anjali @ The Picky Eater November 20, 2011 at 10:42 am

Thanks Irene! I can’t wait to hear how this turns out for you!

Reply

Elyse @The Cultural Dish November 4, 2011 at 10:30 am

WOW! This recipe sounds amazing and your photos are perfect! Definitely a keeper!

Reply

Anjali @ The Picky Eater November 20, 2011 at 10:42 am

Aw thank you so much Elyse!

Reply

Ameena November 5, 2011 at 8:45 am

What a fantastic recipe…your picture is amazing too. And I just read your “About” page…your wedding outfit is gorgeous!

Reply

anjalim November 5, 2011 at 6:11 pm

aw thanks so much! That wedding outfit was a result of many many long shopping days in India, where I tried on outfits while the husband drank fanta, read a book, and gave the yes/no approval πŸ™‚

Reply

TeriLyn [a foodie stays fit] November 7, 2011 at 7:08 pm

I am so terrible at making pies but I might have to brave it to try this one. It looks and sounds amazing!

Reply

anjalim November 8, 2011 at 10:14 am

I’m pretty bad at making pies too – I’m more of a savory vs. sweet cook πŸ™‚ But this recipe was super easy, less daunting than others I’ve seen. Let me know how it turns out!

Reply

Carol Egbert November 9, 2011 at 12:31 pm

Looks delicious. Pie is my favorite breakfast food.

Reply

Anjali @ The Picky Eater November 20, 2011 at 10:43 am

haha! I could eat pie anytime of the day too πŸ™‚ Hope you enjoy this recipe Carol!

Reply

poppy January 18, 2012 at 6:35 pm

Yum! This looks so fruity and delicious!

Reply

Anjali @ The Picky Eater January 18, 2012 at 9:54 pm

Thank you! So glad you like it!

Reply

Erin Motz May 26, 2012 at 5:16 pm

WOW! This is so gorgeous! There’s something about a berry pie that seems so… voluptuous! I’ll be tucking this recipe away to my favorites for a rainy day… or, ya know, a Friday. πŸ˜‰

Reply

Anjali @ The Picky Eater May 27, 2012 at 10:31 pm

Aw thank you so much Erin!! A berry pie is absolutely perfect for a Friday, especially since Fridays happen way more often than rainy days! πŸ˜‰ I’m sure you will love this when you try it!

Reply

Consuelo @ Honey & Figs June 28, 2013 at 2:54 pm

Cherry pie that is also healthified??? That sounds and looks amazing, I’ll be making this soon! I’m so glad I’ve just discovered your blog, I adore your recipes x

Reply

Anjali @ The Picky Eater June 29, 2013 at 8:27 am

Thank you soo much Consuelo!! It’s so wonderful to “meet” you! πŸ™‚

Reply

Ruta June 30, 2013 at 4:13 am

Oh my goodness! That looks SO delicious! I love cherries, and I love pie to this is the perfect recipe.

Reply

Anjali @ The Picky Eater July 1, 2013 at 9:31 am

Thank you so much Ruta!! You’ll have to let me know how this recipe turns out for you when you try it! πŸ™‚ I’m sure you will love it!

Reply

Leave a Comment

Previous post:

Next post: