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Cherry Pie with Almond and Oat Crumble

Sweet juicy cherries plus an almond oat crumble make this pie something special. This Cherry Pie with Almond and Oat Crumble just might become your new favorite pie!
  • For the Crust:
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup (8 tablespoons) unsalted butter, cut into cubes and chilled
  • 3 tablespoons ice-cold water
  • For the Cherry Filling:
  • 6 cups sweet cherries, pitted and halved
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • For the Crumble:
  • 1 cup old-fashioned oats
  • ¾ cup white whole wheat flour
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes and chilled
  • ½ cup sliced almonds

Make the Crust:
Place flour, sugar, and salt in the bowl of a food processor. Process for a few seconds to combine. Add the chilled butter and pulse 6-8 times, until the largest butter pieces are the size of small peas. Add 3 tablespoons of water and process until the dough just comes together, adding more water a teaspoon at a time if needed. (Alternatively, you can make the dough by hand in a large bowl with a pastry blender or your fingertips.)
Transfer dough to a lightly floured surface (I use a piece of parchment paper) and shape into a round disk. Roll out the dough to a 12-inch round about ⅛-inch thick. Transfer dough to a deep-dish pie plate, by rolling it partway around the rolling pin and then unrolling over the pie dish. Place pie crust in the refrigerator to chill while you make the cherry filling and crumble.
Make the Cherry Filling:
Preheat oven to 375 degrees F.
Place all filling ingredients in a large bowl and stir gently to combine. Set aside while you make the crumble topping.
Make the Crumble:
In a medium bowl, stir together the oats, flour, brown sugar, and salt. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form. Use your fingers to mix in the sliced almonds.
Assemble and Bake the Pie:
Stir the cherry filling to make sure it is well combined. Pour filling into the pie crust, spreading it out evenly. Sprinkle the crumble over the cherries. Bake pie for 25 minutes, cover with a piece of foil, and then bake 25-35 more minutes. Let cool for at least 30 minutes before slicing and serving.

Source recipes -Here-

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