Ingredients: |
Ingredients: Ingredients
HOMEMADE PIE CRUST
1 ¼ cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled, cut into ½-inch cubes
¼ cup ice-cold water
STREUSEL + FILLING
8 tablespoons (1 stick) unsalted butter
¾ cup all-purpose flour, plus more for dusting
½ cup rolled oats
½ cup packed light brown sugar
¼ cup sliced almonds
2 teaspoons almond extract
½ teaspoon kosher salt
16 ounces frozen tart cherries
1 cup granulated sugar
¼ cup cornstarch
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Directions: |
Directions:Directions
1. To make the pie crust: In a large bowl, whisk together the flour and salt. Scatter in the butter and use a pastry blender or your fingers to cut the butter into the flour until the biggest pieces are the size of small peas. Gradually drizzle the water on top, using a spatula or your hands to stir until the dough comes together. The dough should not be watery or wet.
2. Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour up to overnight.
3. Lightly dust the counter with flour. Using a rolling pin, roll the dough out to an 11 ½-inch round. Transfer the dough to a 9-inch pie plate and carefully ease it into the edges. Trim the dough to an even ½-inch overhang all around and fold it under itself on top of the rim. Using your fingers, carefully crimp the edges of the pie dough. Refrigerate for 1 hour.
4. To make the streusel topping: In a medium bowl, combine 7 tablespoons of the butter, the flour, oats, brown sugar, almonds, 1 teaspoon of the almond extract, and the salt. Work the ingredients together with a fork until the mixture resembles wet sand. Cover and chill until ready to use.
5. To make the pie filling: In a large skillet, combine the cherries, granulated sugar, cornstarch, remaining 1 tablespoon butter, and remaining 1 teaspoon almond extract over medium-high heat. Cook, stirring occasionally, for 8 minutes. Let cool for 1 hour.
6. Preheat the oven to 375°F.
7. Pour the cherry filling into the chilled pie crust. Top the cherries with the streusel. Bake until the streusel and pie crust are golden brown, 35 minutes. Let cool for 1 hour before serving.
8. Store in the refrigerator, covered, for up to 5 days. |
This recipe for Cherry Pie with Streusel is from