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KNR, p. 323 “Cherry Pie with Almond Crumble Topping”
Cherries are in the grocery stores, in the frozen section as well as in the fresh produce aisles! It may be tradition to eat cherry pie around Washington’s birthday (because of the cherry tree legend) but we make it throughout cherry season (translation=whenever cherries are in stock at the store). Here’s a tried and true recipe, sure to please.
Cherry Pie with Almond Crumble Topping
Equipment
- extra large bowl
- 12" non-stick fry pan with lid
- large, slotted spoon
Ingredients
Almond Crumble Topping
- 1/3 cup sliced almonds, smashed/rough chopped
- 1/2 cup all purpose unbleached flour
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup light brown sugar
- 3 Tablespoons softened butter
Cherry Pie Filling
- 6 cups frozen, pitted dark sweet cherries
- 2 Tablespoons unbleached flour
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened black cherry juice
- 1/2 teaspoon ground cinnamon
- 1/4 cup light brown sugar
- 1 teaspoon pure almond extract
Instructions
Pie Crust
- Pre-heat oven to 375. Pre-bake favorite single, deep-dish, 9" pie crust on middle oven rack, 10-12 minutes (until light golden brown).
- Remove from oven and place on cooling rack.
Almond Crumble Topping
- Place almonds in plastic bag, seal it, and smash the bag with the back of a spoon until the almonds are in small bits.
- Using a fork, combine all dry topping ingredients in medium sized bowl.
- Add softened butter and combine, using the fork to mix and create pea-sized crumbles. Refrigerate until needed.
Filling
- Place frozen cherries in an extra large bowl and toss with the flour and sea salt.
- Using non-stick 12” fry pan, stir together cherry juice, cinnamon, brown sugar, and almond extract until heated through – about 5 minutes on low heat, stirring occasionally.
- Add the cherries to the fry pan, toss together until cherries completely coated with liquid, then cover and heat on medium low until heated through, for 10 minutes, stirring occasionally.
- Remove 1 cup of cooked cherries from the pan, smash into rough chunks, then return to pan and toss together until completely mixed. Heat for additional 5 minutes.
Assembly
- Using a slotted spoon, spoon entire batch of cooked cherries into the pre-baked pie crust. There will be about 1/4 to 1/2 cup thickened cherry liquid left in pan. Set aside in covered glass container and use as a sauce.
- Spread the almond crumble on top of the cherries until completely covered to the edges. Place on middle rack of oven at 375 and bake about 30 minutes, protecting the pie crust from burning with crust covers if needed. Pie is done when crumble topping is golden brown and filling begins to bubble.
- Place on cooling rack for 20 minutes, then place in refrigerator until firm, about 2.5 hours.
- Serve with ice cream or the cherry sauce and enjoy.
