Blueberry Pie with a Crumb Topping.I don't follow recipes any more for pie. I just add sugar (more often brown) and spices and salt and starch (flour and cornstarch) and lemon juice to my taste. Doing it to your own personal taste is better anyway. Whenever I make apple pie, I add about 4 times the amount of cinnamon that is called for, cause that just what I like! I also always add both cornstarch and flour. I just tried it once and found out that it worked great! Cornstarch thickens immediately, so I guess it's like a little insurance in case your filling never comes to a boil (at which point the flour would thicken it). I prefer thicker pie fillings so I add more starch than is usually called for, but not so much that I get jello when I cut my pie.
Why the crumb topping? Crumb topping is so easy and convenient, you can just store it in your freezer until your ready to use it then just throw it on your pie when you're ready to bake. On the bottom is an all-butter pie crust, which just tastes so frikin good I can't get over it. Ruhlman recommends a 3-2-1 flour to butter to water ratio for pies, but I've found that a 5-4-3 works great for me. 10 oz flour (bout 2 cups), two sticks of butter, and 6 oz (or just enough so that your dough comes together) of water, makes just enough for 2 crusts.
Cherry Cream Cheese Tart?I had no more pie crust left, so I just spread the bottom of a pan with cream cheese, topped that with a mixture of cherries sugar, brown sugar, lemon juice, a touch of nutmeg and cinnamon, melted butter, and a little cornstarch. I topped that with some leftover crumb topping. I loved it.