These days, truly delicious sweet cherries - firm, deep red, and unbelievably sweet - are pretty commonly available at certain times of the year. And when that time arrives, we suggest trying this pie, an almond-scented custard studded with cherries, nestled in a buttery crust, and crowned with almond streusel topping.
Provided by @MakeItYours
Number Of Ingredients 45
Steps:
- Preheat the oven to 425
- To prepare the crust: Roll the dough and fit it into a 9" pie pan, crimping the edges.
- Prick the bottom of the crust with a fork or dough docker, and if possible, use a pie chain, pie weights or a nesting pan to line the crust.
- Blind-bake the crust for 15 to 18 minutes, until it's lightly browned. Remove it from the oven, and reduce the oven heat to 400°F.
- Allow the crust to cool slightly before removing the weights or the nesting pan. If you didn't line the crust and it puffed up, prick it gently with a fork to deflate it.
- To make the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt.
- Add the remaining ingredients, except the cherries, and whisk them well. Let the mixture sit for 10 minutes, then whisk again to ensure the sugar dissolves.
- Pour the filling into the crust.
- Sprinkle the cherries over the top. Some will sink - don't worry, they're supposed to.
- Use a pie crust shield or aluminum foil to shield the top edge of the crust.
- Bake the pie for 20 minutes. While the pie is baking, make the streusel topping.
- To make the streusel topping: Combine the topping ingredients - by hand or food processor - until it begins to form crumbs.
- By the time the pie has baked for 20 minutes, it will have just begun to set up around the edges. Carefully sprinkle the streusel over the top, leaving the crust shield in place.
- Bake the pie for an additional 20 to 25 minutes, or until it's puffed, the crumbs are very lightly browned at the edges, and/or an instant-read thermometer inserted into the center reads above 160°F.
- Remove the pie from the oven, cool for about 2 hours, and sprinkle with confectioners' or glazing sugar before serving.
- Cover and refrigerate any uneaten pie for up to 5 days.
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