Monday, June 4, 2012

Cherry Pie Season

I love cherries.  LOVE them.  

Especially love them in pie...

Not the cloying, overly sweet, store-bought kind of cherry pie with the cardboard crust.  

But a fresh, home-made, flaky-crust pie--made with sour cherries.

Pure love.

I made such a home-made pie this weekend...

Magda was (still is) a bit sick, running a fever and I thought..

Nothing says get well like a slice of cherry pie!

ok, maybe not exactly but my heart was in the right place...

(hmmm...maybe that is why she is still sick...)

But cherries are loaded with Vitamin surely that is a good thing, right??

And I just put a little sugar, almond, butter, vanilla & flour in to hold it all together...

Cherry Pie with Almond Crumble
adapted from Everyday Foods

1 cup plus 1 T all-purpose flour (spooned and leveled), divided plus more for surface
3/4 cup granulated sugar
1/2 t salt, divided
3 cups frozen mixed berries (set to thaw in colander in sink)
1 cup fresh pitted cherries
2 cups drained jarred sour cherries (from 1 24-ounce jar)
1 t 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

1) Preheat oven to 375 degrees with rack in middle and lower thirds.  In a large bowl, stir together 1 T flour, granulated sugar, and 1/4 t salt.  Stir in cherries, thawed/drained frozen fruit, and vanilla. Brush
crust with egg white and fill with cherry mixture.

2) In a food processor, pulse together 1 cup flour and 1/4 t salt.  Add brown sugar, butter and almonds; pulse until large pieces form.  Scatter crumble over filling.

3) Bake on middle rack, on baking sheet (covered with foil) on lower rack to catch drips, until topping and crust is golden, 45 minutes.  Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more.  Transfer to rack and let cool.  Server warm or at room temp.  (Cover and keep at room temp, up to 3 days.)

Seriously, so good...and if you have not had cherry pie in a while--

You owe yourself a slice...or at the very least:

Have a bowlfull of cherries.

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