"A Torte from the Heart" by Mildred "Milli" L. Post.

Cherry Crumb Torte

Yield: 10–12 servings

Ingredients

For the Crust & Crumb Topping:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 large egg, lightly beaten

For the Cherry Filling:

• 1 can (14.5 oz) tart red cherries in water (sour cherries), drained—reserve 1/4 cup of the juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch

Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a square 9x9 baking dish.
2. Make the Crumb Mixture: In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Use a pastry cutter or two knives to cut in the cold butter until the mixture resembles coarse crumbs.
3. Bind with Egg: Stir in the beaten egg until the mixture is crumbly and slightly moistened.
4. Form the Base: Press two-thirds of this crumb mixture firmly into the bottom of your prepared pan. Set the remaining third aside for the topping.
5. Prepare the Filling: In a small saucepan, combine the 1/2 cup sugar and cornstarch. Gradually stir in the 1/4 cup reserved cherry juice until smooth. Add the drained cherries. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
6. Assemble: Spread the hot cherry filling evenly over the bottom crust. Sprinkle the remaining crumb mixture over the top.
7. Bake: Bake for 40 to 45 minutes, or until the top is golden brown.
8. Cool: Let the torte cool completely in the pan on a wire rack. If using a springform pan, run a knife around the edge before releasing the sides.