It’s week four! Four weeks, four pies. I have to say, so far, the best part of this whole thing is surprising people with a home-made pie. I’ve gotten some great reactions! This week I walked right across my front yard and gave a pie to my neighbors (and their brand new baby boy!) who live next door. They’re the neighbors with whom I share a driveway, as well as a love for the Mizzou Tigers. I took them a cherry pie with almond crumble. It’s a pretty simple recipe, but really, you can’t go wrong with cherry.
Cherry Pie with Almond Crumble
Ingredients:1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface 3/4 cup granulated sugar 1/2 teaspoon fine salt, divided 6 cups drained jarred sour cherries (from three 24-ounce jars) 1 teaspoon pure vanilla extract 1 homemade or store-bought pie crust in a deep-dish 9-inch plate 1 large egg white, lightly beaten 1/2 cup light-brown sugar 1 stick cold unsalted butter, cut into pieces 1/4 cup almonds
Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature.
:: Carrie ::