Thursday, June 07, 2012

Deep Dish Cherry Pie with Almond Crumble

This pie is actually an amalgamation of a couple different recipes. I knew I wanted a cherry crumble, kind of like a dutch apple only better. So I went searching for recipes. Cooking is kind of like putting an outfit together. You just keep ripping stuff out of your closet till you find a combination that works. Pie Crust:
I used the single pie crust recipe from my Mom's Better Homes and Gardens cookbook circa 1968, but here is a link to a single pie crust in case you don't happen to own a cookbook with a pie crust recipe in it.
*Tips for a flaky crust
DO NOT OVERWORK the crust!

This may seem like cheating...I assure you it is, if you are a purist...If you are like me, you call it an ingenious lifesaver....
2 cans Cherry Pie Filling. :)
However, if you feel extremely creative and want to make your own pie filling, here is the link for a sour cherry pie. (actually the recipe I nabbed the crumble top from)

Almond Crumble Topping:
I had to make adjustments to this recipe as I did not have all of the cool stuff available to me that she did. *Link to original*
1 cup all purpose flour (original called for 1/2 oat flour, 1/2 all purpose)
1/2 cup sugar
1/2 teaspoon ground cinnamon (original called for 1/4, but we like cinnamon)
1/2 teaspoon kosher salt
1 small pkg slivered almonds, chopped (original called for 3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand.....we didn't have that)
6 tablespoons unsalted butter, melted and cooled

Ok. Once I worked up my pie crust, I transferred it into a deep dish pie pan. I followed the directions for blind baking (which means stabbing the crust with a fork so it doesn't puff up and cooking it for about 12 minutes @ 375. you want your pie crust browned and "firm"). You do this so you don't end up with "soggy bottoms", as Julia Child would say. Once my pie crust was cooled, I poured my 2 cans of cherry filling in and covered with the crumble generously. I cooked the pie @ 375 for another 20-30 minutes or until the crumble was browned and the cherries were bubbly.

Let it cool and serve with whipped cream or ice cream.