Cherry Crumb Pie

5 c. blueberries or sour cherries                    

¾ - 1 c. granular sugar                               

3 Tbsp. flour                                       

1 Tbsp. lemon juice                           

1/8 tsp. salt                                       

Unbaked pie shell                            

1 ½ c. cold unsalted

Crumb Topping

1 ½ c. flour

¾ c. light brown sugar

¹/₃ c. granular sugar

¼ tsp. salt

¼ tsp. cinnamon

butter, cut into pieces

Preheat oven to 400°                         

Combine fresh blueberries or sour cherries with granular sugar, flour, lemon juice, and salt.  Pour into unbaked pie shell.

For crumb topping:  mix flour, light brown sugar, sugar, salt and cinnamon in a large bowl.  Add cut butter to flour mixture and work butter in with your hands or a pastry blender until large clumps are formed.  Divide the crumb topping in half.  Use one half for the pie and freeze the other half for another pie later. 

Place pie into middle of the oven and reduce heat to 350°.  Place a cookie sheet underneath to catch drippings.  Bake until fruit bubbles and the crust and topping browns, usually about 1½ hours.  Place foil over the top if the crumb topping starts to brown too quickly.  Cool for about 4-6 hours before cutting.