CHERRY PIE WITH ALMOND CRUMBLE

Cherry Pie with Almond Crumble image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 10

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1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
3/4 cup granulated sugar
1/2 teaspoon fine salt, divided
6 cups drained jarred sour cherries (from three 24-ounce jars)
1 teaspoon pure vanilla extract
1 Basic Pie Crust 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

Steps:

Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 10 g