Description
This Cherry Pie with Almond Crumb Top changes everything you thought about fruit pie.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 1/2 cup slivered almonds
- 1/2 cup light brown sugar
- 1/3 cup rolled oats
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into chunks
- 2 pounds cherries, pitted
- Juice of 1/2 a lemon
- 1/3 cup white sugar (or more if your cherries aren’t very sweet)
- 1/4 cup cornstarch
Instructions
- Heat the oven to 350°F (175°C).
- Line a baking sheet with foil or parchment.
- Set up the pie crust in a 9-inch pie pan and set it aside.
- In a big bowl, mix the almonds, brown sugar, oats, flour, and salt.
- Add the cold butter and use your fingers to mix until it’s crumbly with no dry bits.
- Chill the topping in the fridge for 15 minutes.
- In another bowl, stir together the cherries, lemon juice, white sugar, and cornstarch.
- Mix well until everything looks evenly coated with no dry spots.
- Pour the cherry mixture into the crust. Press it down a little to fit nicely.
Sprinkle the cold almond crumb topping evenly over the fruit. - Set the pie on the lined baking sheet.
- Bake for about 1 hour and 15 minutes, or until the top is golden and the filling is bubbling.
- Cool it completely before slicing.
- This helps the filling set up and makes slicing clean.
- This pie is buttery, fruity, and has just the right crunch on top.
- Serve it as-is or with a scoop of vanilla ice cream. Either way, you’ll want to make it again.
Notes
Created, prepared, tried, and tested by Mona
