TIP: If you have more leftover Glace cherries, by all means, add more. I’ve got a bit less than half hour left of cooking time. Katie – Never even thought of doing that with butter. I’m in northern Michigan today, so I’m running right out for some fresh cherries! That pie is calling me to eat it! It is really easy and fast to make and … Cherries…this looks delicious. It was wonderful! thank you so much sharing this. Lovely small trees (almost bush size) are available as well as more normal 15-20 ft. Yum. Send me some over, I’ll give you the address hahaha:). Uh, or something. A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. I made a variation of this pie last night and it was absolutely fabulous! Anyway, made sour cherry pie with almond crumble as a sweet cherry pie with almond crumble. i didn’t have oats, so i just made a double crust pie, and oh my goodness, it was FABULOUS! So, two of my all-time favorite flavors are almond and cherry. I am making these cherry pies for a wedding I am doing. Prep Time 30 mins. After reading your strawberry rhubarb recipe with the tapioca, I tried in my last cherry crisp, tapioca flour, which was all I had. FWIW, I just bought a cherry pitter that pits four cherries at once, and it’s AWESOME. https://www.jamieoliver.com/recipes/fruit-recipes/frozen-fruit-almond-crumble This year, with netting, we got a quart! Today I convinced my husband to help pick 15 lbs of sour cherries! Hi Katie — Two things: One, pies like this are always a little juicy, unless you add so much thickener that they get almost jelly-like. So the cherries sat in the fridge for a day or two. almond and cherries go together like bread and butter. I noticed that when I linked it. Just made this pie last night with frozen sour cherries (from Hotchkiss Colorado) – it turned out GREAT! Top generously with the crumb mixture, evening out the surface. I made this pie last night and it turned out GREAT. I’ve never had a problem before, but perhaps a thermometer in my oven is the trick I need to try to pinpoint this problem. The first time I made this pie (when you first posted the recipe a few years back), I pitted them all by hand without the benefit of a cherry pitter. Ahhh, cherry and almond, like Fred and Ginger, a spot on flavor combination. My grocery store only had sweet cherries. I would like to declare that all pies shall now be crumb topped. SNAP. i’ve also been making an obscene amount of pies this summer–must be catching. Fantastic! I hope someday I can inspire a budding blogger the way you have for hundreds/thousands on here. Prep Time … ;-). Maybe not as sour as, say, raw rhubarb but pretty sour. You can also use a can of cherry pie filling as well if you do not have cherries available in the store. I used your unshrinkable tart shell, the sour cherry filling above, and a variation on the almond crumble topping. Okay- where on earth do you manage to get fresh sour cherries?! Mix until well combined. Bummed me out to have to throw that crust away. Step 4 Scatter the crumble mixture over the cherries and sprinkle with the almonds. It worked really nicely. I made my first pie my freshman year of high school. 8oz/225g pitted cherries; 8oz/ 225g blueberries (preferably wild, … And now I have a new one to add to the list. I’m making a cherry dessert this weekend and contemplating pitting all the cherries by hand . Match made in heaven. Love the look of the crumble topping! Add the remaining flour, ground Almonds, Almond Extract and chopped cherries. I would love a piece of this right now. Also, what degree was the oven supposed to be set at? i had 10 lbs of sweet cherries, which were phenomenal, but i feel ya when it comes to the sour cherry pies. Veréis, Bea dentro de un mes se va a vivir a EEUU, concretamente a Houston, Texas , con su familia. Thank you thank you thank you – and that BABY – GOOD LORD – I didnt think it was possible for him to get cuter – but he is – by the DAY. I put every thing together and baked for about 50 minutes. I love that picture with the cherries – they look like tiny jewels. By Admin. BURNING QUESTION: In what way do you find cutting the butter in by hand is superior to doing it in the Cuisinart? They’re less fussy (only half the dough to roll) and that crumbly top does a good job of drinking up any excess sloshiness. I should have read the comments for a little more insight before I began. Influenced by Melissa Clark, I blind-baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much — the shrinking! Save my name, email, and website in this browser for the next time I comment. If only I could find sour cherries where I live. You and Gluten Free Girl both have cherry pie with crumb topping on your blogs today! Where’s Jacob?!?!?!?! At least three times a week, my boyfriend says, “GAH! http://bit.ly/b93LOG Might try that some day. Thanks SK! Shari — I’m catching up on comments backward but above I have a lengthy explanation of why the food processor is not my favorite for pie doughs however there is no reason not to use it if your pastry cutter is being annoying. I am not completely satisfied with mine and was wondering who makes the metal pan I am seeing here so much recently. Hello guys! They certainly didn't disappoint. I bookmarked a sour-cherry lattice pie, but the almond crumble looks so much more appealing. Topped with a drizzle of white chocolate and a scattering of chopped Almonds completes the dessert. Judy — I haven’t tried working with them but I bet if you drained and rinsed them and cut back on the sugar significantly (if they’re already sweetened), they might work for this pie. The top of my pie was turning black. Hardly any more work and touching the dough made all the difference in adding right amount of water. OMG- I know what you mean about holding onto favorite kitchen gadgets. 2. This looks fantastic! I took it out after about an hour and it turned out wonderfully! Preheat oven to 400 degrees F. Spray 4 (8-ounce) ramekins or custard cups with cooking spray. I’ll have to remember to add cornstarch next time. I can’t tell if it’s the sight of this pie or the lingering aroma of the sour cherry compote I just made… also your recipe, Deb. Maybe my favorite pie ever? it’s made many a pie crust etc in it’s time. They are easier to make and in my opinion, far more tastier! And now I’ve just been invited to a dinner party on Friday and am instructed to bring a dessert. Melt the chocolate in a small heatproof bowl over a pan of simmering water. How perfect. Swap your pastry blender for my grater, and we’re even. I have used the old method of sprinkling a few breadcrumbs on the bottom of the crust, to soak up extra moisture, but I don’t need it for the sour cherry pie. Looks delicious, Deb! On grating butter — Thanks for the feedback. And the grilling instructions were spot-on. I did not use a bottom crust and made this more of a crumble pie with just the delicious almond crumble on top. I only added a 1/2 tsp of almond extract to the filling because I love how that tastes. Oh man. PrivacyPolicy. I made this last night- semi successful- my filling was way too liquid. In the South, we are partial to pecans. You rock, Deb. Next time I’ll start with 1/4 cup. I saw this recipe and had to make it (tart cherries are just starting to show up in the market here in MI). Almonds and cherries are the best. Your email address will not be published. Is it possible that your oven runs hot? Make sure it's up to temperature before you bake your cake. hoping to get some sour cherries this weekend and get to work. And, if you store your home-made . Made with organic Montmorency cherries from Omena, MI in honor of my grandma who grew up in a fruit farming family in Mears, MI. ;). Place the cherries in the pie dish with the sugar, flour, and vanilla and toss to combine. I even made the crust by hand (instead of lazy way out in processor) and it did make a huge difference. That said, this pie looks amazing! the cherry filling was excellent too…this was my first time tasting sour cherries and though i’d pick strawberry rhubarb or apple pie over cherry most days, it was still wicked good. It’s very hard for me to say from my end what went wrong. So, the morning they said they were ready I got up at 5AM, drove 2 1/2 hours to VA and picked 25 pounds of tart cherries. Nonetheless, it looks delicious and I’m hoping it turns out okay! For city dwellers … I have had some luck finding expensive bags in the freezer case. Do you think it makes a difference? I find that the butter has to be frozen HARD in order to be grated quickly, while when using a pastry blender the butter must be very cold but not rock hard; frozen butter is very hard to cut into cubes and very hard to work with a pastry blender. They’re just dying to come home with me and become a pie, I can tell. My favorite OXO box grater handle broke off (on one side) about six months ago! My family already loves my pie, but I can’t wait until I go home for Thanksgiving. Cherry Berry Almond Crumble (Paleo, Vegan) Sylvie Shirazi . Amazingly, the slices of pie held their shape. I also do the grated butter thing, suggested upthread – if I’m really feeling lazy, I use the grating wheel on my food processor, and grate it right into the flour. can’t find mention of cool the pre-baked shell or not. Now please check your junk/mailbox to confirm your subscription. * Literally, just as I’m posting this, the new one (glue-free!) And I have been to The Cherry Hut as well – this pie kicks their butt. Crumb tops are my favorite; my mom makes a delectable strawberry-rhubarb crumb top mm mm. (just wondering) Brilliant! Stir together with melted butter in a bowl. They’re just not as watery as strawberries and rhubarb. I don’t think I had ever had pie made with fresh sour cherries. I have a couple bags still in the freezer so will try the crumb crust. What do I do?? Ah, summer… Ah, cherries and buttery crumbles and easy-to-eat wedges of deliciousness. I shoot the frozen butter thru the salad shooter right into my flour mixture and simply toss the salad shooter pieces into the dishwasher. BuzzFeed. So tonight I pulled out the cherries, sadly and yet optimistically skewering the last of them with my wiley flexible drinking straw. To make the cherry filling, mix together the cherries, brown sugar, almond extract and cornstarch. A nuanced taste that makes these slices of cherry crumble more than a little intriguing. It’s due to have them again soon and I can hardly contain my excitement! Flour or oats (see below for controversy here, but I like the added nutrition the oats give), sugar (I prefer brown sugar depending upon the fruit, but you do you), butter, and a fruit base. But the recipe was just right! you need to make a smittenkitchen iphone app! Lightly grease a 9" pie pan that's at least 1 1/2" deep. YUM. oh my, this looks divine! The recommended cooking time for the pie was an hour and 10 minutes. This Cherry Crumble Pie has a sweet cherry filling and a buttery crumble topping. I think they might hold the heat better and longer which contributes to a nice bottom crust. Oh, and AMY, go this site to order DE-lightful frozen cherries from northern Michigan: http://friske.com/market/index.php?l=product_list&c=10. . I’m having the same problem with the oven temp–my pie is in the oven now. Me, I’m lazy but I know you are our intrepid baker, never to be satisfied until these things are put to the ultimate test! I begged my mother to lend me hers until I got new ones. A butter and ground almond sponge cake with speckles of chopped Glace Cherries, using up storecupboard leftovers. And not all that much care and feeding. Woah! So here goes. Can you do ribs in an hour? FOUND IT! & that’s me saying that this looks fantabulous and deeeeeeelicious! Just made this with pie cherries handpicked from Mosier, Oregon! I wish I knew of a good source for sour cherries around here… where did you get yours? I just made the pies for the wedding and there was too much juice and I am pretty sure the crust is all soggy. This cake will keep for a couple of days if well wrapped or in an airtight container. © 2020 by TraditionalHomeBaking Apologies if someone has already asked this, but what are sour cherries? BY: Amy Rosen. I’m sure he will love this, as will I. thanks! It’s killing me that I can’t find sour cherries in San Diego yet! How to Make Cherry Almond Crumble. Cut in the shortening, mixing until crumbly, then the butter, leaving some of the pieces in nickel-sized chunks. The galette pastry was good, but I think I left some of the butter chunks too big and it wasn’t as tender as I was hoping. Plus, I just learned the word for “sour cherries” from my language teacher, so i can finally ask for the sour ones at the fruit stand! Oh man – I knew I should have bought that extra large badge of cherries at Costco today – this would be perfect for the holiday weekend! Be aware that the shipping will cost almost as much as the cherries, but oh well. – which have ignited a new curiosity. then, toss it and rub it in with your fingertips. … No seriously, the whole job. They go well with everything, including chocolate. Can you please stop saying the words Smitten Kitchen? Also, my friends will murder one another for your browned butter Rice Krispies. FYI, you don’t need to buy a pitter to get those little beauties stone-free! Not sure why, but there are lots of question marks in my view of the recipe. Only I can’t get hold of sour cherries so might have to try this with a different sour fruit, a mixture of unripe plums and slightly riper nectarines, or some such. There are very few ingredients needed for this recipe all of which you will probably already have. Crimp edges as desired and set aside. I also like the filling with a little lemon juice, lemon zest, and a tiny bit of almond extract. I’ve never tried sour cherries, but I may just try to seek them out after seeing what you’ve done with them. The gluten-free crust is made with almond flour, butter and a touch of almond extract, and it’s absolutely delicious. Grind them together until the nuts are coarsely ground (if you don’t have a food processor, you can chop them medium-fine by hand). Hi, long time lurker, but I had to tell yo I made the St.Berry/Rhubarb pie yesterday for a party and it was hands down the best pie I’d ever made and I’M NO SLOUCH! I love them THAT much. Place a rack in the lower third of your oven and preheat to 425°F. DO I need to let them thaw first? I get it at the mexican market, Goya brand. Pour the melted butter or coconut oil over the dry mix and stir to moisten. I hope the cherries are still around when I get back from the shore this week! A suggestion for people making pie dough in #!@$^&(P!#^$*#!!! If anyone has any suggestions or sources I would really appreciate it. Hi Deb, thanks for the cherry pie recipe. i just checked the sweet melissa baking book recipe & it calls for oven temp of 350 to complete baking…. http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=16727164. Or is there another recipe better suited to canned tart cherries? I do love a fruit crumble! Mmmmm! I finally bit the bullet and paid for a Pampered Chef model – http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13839&words=pastry%20blender – and love love love love it. If it could have a fitting final act, this would be a fine one, a sour cherry pie I’ve been angling to make for more than three years and have, without fail, missed the painfully short window that sour cherries are available. Grating the butter directly into the flour in the food processor = genius! I’ve made this recipe multiple times now (three times this month as a matter of fact…) and I HIGHLY recommend. I made a berry pie wit a crumble top yesterday, but it turned out so soupy! Allrecipes has more than 10 trusted cherry crisps, crumbles & buckle recipes complete with ratings, reviews and baking tips. I’m a one-bowl pie maker, too. Sour cherries are just about my favorite food on earth, right after cherry crisp. And let me tell you, the pie is amazing. I totally get why the grate would create the perfect sizes of butter flecks for pie dough, but I don’t get how you can hold even a frozen stick of butter and for it to not get greasy. I just picked buckets of sour cherries from our backyard and made them into jam. Bake at 350 F for 45 minutes, or until the topping is crisp and golden brown. Either refrigerate until firm, about 30 minutes (if you don’t wish to blind-bake the crust first) or preheat oven to 425, line dough with foil and weigh it down with pie weights. Did you see Top Chef yesterday when they had to make pies? I make one bowl pies. The pastry blender keeps the warmth of your hand away from the butter and dough so it stays as cold as possible. What I like about grating frozen butter is that it goes so quickly–it takes maybe 45-60 seconds to grate a stick of butter, so it’s not possible for it to melt, or even feel greasy on the hands (but I start with the flour/dry ingredients already on the bowl and before I start grating, I dredge the stick of butter in the flour mixture so as to create a barrier between me and the actual butter). My pie crust was pretty hard, and the edges of the crust burned a bit with the extra cooking required. Does that even make any sense? baked at 425 for about 10 minutes then lowered to 350 til bubbly. Thanks for the tip. Yields 6. What’s not to love? I was just wondering today what to do with the batch of sour cherries I plan to buy at the farmers’ market this weekend. These recipes are fun to make and taste delicious. cheers–. Ingredients. This is awesome! Bake for about 45 minutes, until the topping is golden brown and the filling is bubbling. Once I started rolling out the crust, it started to melt the butter instantly. I mostly enjoyes the cherries, you got fantastic photos of them which I enjoyed very much, since they do not sell fresh cherries like that here in DR. I have granite, and it immediately starts to melt anything that touches it. Make the cherry filling: In a large bowl, mix the cherries with the sugar, cornstarch and kosher salt. Morello Cherry & Amaretti Crumble. I’m tempted to take it out but don’t want the filling to be undercooked. The most reliable –and CHEAP– technique is to partially unfold a large paper clip and use the rounded end to pop (pull, really) them out. But anyway… it takes some patience, but not all that many years before the young cherry tree produces fruit. I always have to use canned. The flat shreds are important for creating perfect flakes of butter throughout the dough which needs even less handling than pea-sized bits of butter which are flattened in the rolling out process–you can use an extremely light hand in rolling out the dough with this method. This year, we found sour cherry triees that we didn’t even know whe had!! First we’re told to put the cherries in the shell and spread the crumble over top. The glaze had a hint of lime. Preheat the oven to 180 deg fan assisted. They turned out beautifully – flaky and tart and sweet and delicious. I’m weighing in on grating frozen butter using a box grater on the big holes. My dad took one bite, and said to my mom, “This tastes just like the pies your mother used to make.” My grandma’s pies are legendary, and there is no higher praise in my family. We pitted and froze 16 pounds of sour cherries last summer- and lots of other summer fruit- but very few recipes indicate amounts for frozen. We ate some out of hand, then I made jam, marmalade, ice cream topping, preserves, and cherry butter, but I froze 6 pounds to use in pies. Ahhh, cherry and almond, like Fred and Ginger, a spot on flavor combination. The recipe lists frozen cherries as an option, and suggests that you partially thaw them. NEVER! I’m making it for a dinner date this weekend (PS-he’s a real FARMER! I am convinced that the problem lies in my implementation of the recipe– not the recipe itself– so I will try again soon to see if I can get it right! Post was not sent - check your email addresses! Leigh — No reason not to. I’m still a “frosh” (by blog standards) and I’m learn something new from you upperclassmen every single day. 25 min Cook Time. Prepare the bottom crust: Roll out the chilled pie dough into a 12 inch round. I’ll be making this tasty treat up for 4th of July. I guess it’s back to the ladder and tree! I love cherries . This looks amazing and would be a great way to use up some of those cherries. Print Recipe. Ok, the pie is in the oven and I’m keeping my fingers crossed. Good appetite! We had trouble finding fresh sour cherries for about as many years as you and we planted a tree a few years ago. A mixture of sweet cherries and blueberries are tucked beneath a golden almond studded crumble in this berry almond crumble. But grating gets it right every time. Must start baking. I have the same problem as others with the baking temperature. White Chocolate - You could use milk or plain chocolate if that's all you have. Cherry and Almond Flavoured Melting Moments, Cherry, Oat and White Chocolate Cookie Bars. Farmers (even here in the pacific northwest) rarely bother with pie cherries anymore so unless they have an old tree that they pick (or will let you pick) you are pretty much out of luck. Sprinkle the almond crumble over the cherries. Cook Time 30 mins. Unfortunately, I did not catch that I was to turn the temp down after baking the crust, so after the filling was in the pie baked at convection oven 400 degrees for an hour. I blow at lattice tops, this looks AMAZING. Thanks, Deb—you’re a fantastic cook and a mind-reader! I also heated up the pie mixture on top of the stove because the frozen cherries seem to have a lot of liquid when they thaw. I have a question and if you have covered it elsewhere I apologize (I’ve looked around but might have missed it). Imagine juicy cherries scented with a splash of amaretto, topped with a crunchy almond crust. Print Recipe. Well worth the 15 bucks. Tip the flour and butter into a mixing bowl and rub together … Attempt ) Monday the 5th cussing and pitting the darned things, made sour cherry pie: //www.jamieoliver.com/recipes/fruit-recipes/frozen-fruit-almond-crumble sprinkle almond. The South, we made this 3 times as a sweet cherry from! 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