About Me

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I am 45. I am married to the love of my life. Together we have two beautiful young adults who bring me joy everyday. In 2015 we added another beautiful young adult to our house, our niece, and she has been a great joy! Secretly, I'm counting the years till grandbabies start coming; they just need to find their forever loves first.

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!

Filling:
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.

2 comments:

Vikki said...

Oat flour is easy if you have rolled oats in your pantry. Just put some in a blender and blend. The result is oat flour! It works wonderfully for muffins and pancakes.

Just found your blog and I'm having a great time looking around! :-)

Biz said...

Welcome Vikki! Thanks for the 'recipe'!