A delightful cherry pie with a crumbly topping that is sure to please.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the cherries, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well to coat the cherries evenly.
Mix gently to avoid crushing the cherries.
In another bowl, prepare the crust by mixing the flour and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs. Add the vinegar and cold water, mixing until the dough comes together.
Keep the butter cold for a flakier crust.
Roll out the dough on a floured surface and fit it into a pie dish. Trim and crimp the edges as desired.
Chill the crust in the fridge for 10 minutes before filling to prevent shrinking.
Pour the cherry mixture into the prepared crust.
Spread the filling evenly for uniform baking.
For the topping, mix the flour and brown sugar in a bowl. Cut in the cold butter until the mixture forms coarse crumbs. Sprinkle this over the cherry filling.
Distribute the topping evenly for a consistent crumble.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is bubbly and the topping is golden brown. Cover the edges of the crust with foil during the last 20 minutes to prevent over-browning.
Place the pie on a baking sheet to catch any drips.
Allow the pie to cool on a wire rack for at least 2 hours before serving.
Cooling helps the filling set for cleaner slices.
Serve slices of the pie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Warm the pie slightly before serving for the best flavor.
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