My recent lack of posts has been somewhat of a disappointment so far, mostly to myself. Ten weeks without gas service will do that. In the absence of indoor cooking, we've been grilling (endives, bok choy, and all kinds of spring produce), but one can only grill so much and even I got sick of it after week 6 or so. Going upstate has let us cook "normally" on the weekends, and most importantly, it has given me time to perfect my pie game. My newest favorite pie is a raspberry rhubarb pie with a streusel topping and of course bluebarb to use up the prolific wild blueberries. But one I never tackled before, and never really had the urge to, was a classic cherry pie. Traditional eating cherries aren't as flavorful as using sour cherries, but those were always hard to come by until I discovered them at the local farmstand upstate, which I promptly bought a quart of, pitted, and froze. In addition, lattice tops, while beautiful, can be fussy and difficult to keep cold, especially during those hot mid-summer days. Pies with streusel toppings and crumble toppings are the answer to this!
This pie uses half sour cherries and half regular cherries from the supermarket, and features almond flour in the crumble topping. I suppose you could omit this and use all purpose, but the proportions may not work. Keep scrolling for the recipe.
Can I give you some advice? Make the entire pie crust recipe and, after dividing in half, freeze one pie crust for another time. You can find my preferred method for making pie crust (grating the frozen butter) here. Make sure this is placed in the freezer to chill (along with the pie pan) while you complete each of the below steps.
For the filling:
- 1.5 pounds sour cherries, pitted (I used frozen ones)
- 1.5 pounds sweet cherries, pitted
- 1/4 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- (optional) 1/4 teaspoon almond extract
- 1/2 teaspoon kosher salt
Combine all of the ingredients above and mix well with a big spoon. Place it in the refrigerator while you prepare the other components.
For the crumble (adopted slightly from Smitten Kitchen):
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup all purpose flour
- 1/2 cup granulated sugar
- 6 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Combine all of the ingredients above and toss with a fork until the mixture forms pea sized crumbles. Place in the refrigerator while rolling out the pie dough.
Preheat the oven to 425 degrees Fahrenheit. After each component is made (crust, filling, topping), roll out the dough and fit into the pie pan. Using scissors, trim the pie crust so that there is an inch hanging over reach side. Working quickly, roll it underneath the lip of the pie pan, and use your fingers to make the lattice. Place this in the freezer for 15 minutes to chill and harden.
After 15 minutes, take the filling out and pour it into the pie crust, taking care to pack it down to avoid any air pockets. Place on a parchment or foil lined pan (for juices spilling over) and place in the oven. Bake, without the crumble topping, for 20 minutes, or until the crimped edges are starting to brown, and the juices begin to bubble. Quickly take the pie out of the oven and sprinkle the crumble topping all over the top, and return it to the oven to bake at 350 for another hour. The pie is done when the juices are boiling over and the crumble topping is golden brown. Let it cool completely before serving.