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Sweet, but not too sweet, crumbly, but not falling apart, this is an amazing pie for summer. The cherries were fresh and delicious and it was a nice refreshing end to the heavy BBQ we provided our friends on July 4th. Yum!


Read on for photos and the recipe…
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Ingredients
PIE CRUST:
(Suggestion: Make this the night before!!! – This makes enough for 2 single crust pies or 1 double crust)
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (1 cup) unsalted butter, refrigerator temperature, diced
1 cup cold water


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ALMOND CRUMBLE:
1 cup flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/2 kosher slat
3/4 cup medium fine chopped almonds (I just crushed up some slivered almonds using the bag method)
6 tbsp melted butter, cooled

FILLING:
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt (kosher if you’d like)
2 1/4 lbs cherries, pitted


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Directions
  • MAKE THE NIGHT BEFORE: Mix dry ingredients of the pie crust together in a large mixing bowl.
  • Throw in diced butter and start to crumble together with hands or a pastry blender.
  • Once the dough is fine but the butter is still almost
  • the size of peas (this adds to it’s flakiness), stop blending and pour in 1/2 cup of cold water.
  • Add more water by tablespoonfuls until the dough comes together well in one mound and you can knead it a bit.
  • Separate the dough into two mounds, fold into wax paper, and refrigerate 2 hours or overnight.
  • Bake crust in a 9″ pie dish at 425. (EDIT: Bake for 30min.) Make sure to weigh down your crust by lining it with aluminum foil and pouring in something like pasta or kidney beans, otherwise the pastry will puff and you’ll have odd bubbles that cause problems when you try to assemble the final pie.

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  • Stir crumble ingredients together.
  • Mix the cherries (pitted and halved…that part was fun because I don’t have a pitter. Notice the massacre-like scene to the right.) Taste test to see if you need more sugar.

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  • Assemble and bake on a baking sheet (to avoid messiness in your oven) for an 1 and 10 minutes. Mine got a bit crispy so I’d suggest checking in on it frequently and perhaps covering the crumble/crust with aluminum foil about 45 minutes in.
  • Let cool before eating!

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