Thanks! I’ve got a bit less than half hour left of cooking time. 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. There is a cherry orchard about 1.5 hours from me but even so, I often can’t get to it during the short sour cherry season. Save Recipe. I am completely smitten by the Cherry pie. Rather than blind baking the crust, I bake the (raw-crusted) pie on a pre-heated baking stone on the bottom rack of the oven. It is dented, likely more than 30 years old and almost eerily lightweight. . I’ve made this recipe several times with the pistachios and it’s yummy! It’s very hard for me to say from my end what went wrong. I was able to get fresh pie cherries at the local farmstand I visit every week in the summer. Deb, you didn’t note to turn the oven down to 375 during baking as in the NY Times recipe. Topped with a drizzle of white chocolate and a scattering of chopped Almonds completes the dessert. Course: Dessert. Gently stir the cherries to combine. I had to pull it after about 10. :-(. I guess I lucked out this year! On the other hand, FIVE crumble pies. almond or vanilla extract. I’ll have to try that. I am addicted to your website and check it before I cook ANYTHING these days! Just yelled to the hubby in the other room that I’ll be picking up some cherries and a pitter this evening! I might as well bake another cherry pie using this recipe that you posted! it is definitely cherry time here in switzerland – AT THIS VERY MOMENT – so i think i better make this very pie ASAP. Place the still-frozen cherries in a bowl, and add sugar, cornstarch and almond extract. I’m super blessed to have picked 3 lbs today to go with the 10 lbs I picked last week. I actually removed mine around 45 minutes. Cherries: 4 cups pitted sweet cherries. Cherry and almond crumble cake. mmm… cherries and almonds. So many questions about where to get sour cherries… I am sorry to say that there is only one sure fire source. I wish I knew of a good source for sour cherries around here… where did you get yours? Tip the flour and butter into a mixing bowl and rub together … Ugh!!! cherries on dry ice (http://www.thecherrystop.com/frozentarts.aspx), so that’s usually my cherry source. I also use Dorie Greenspan’s tip of putting dry bread crumbs or cookie crumbs in the crust before the filling. We had trouble finding fresh sour cherries for about as many years as you and we planted a tree a few years ago. The top of my pie was turning black. A butter and ground almond sponge cake with speckles of chopped Glace Cherries, using up storecupboard leftovers. I’ve been looking for three years for sour cherries in the Bay Area, but I always seem to miss the ever-so-short season. Next time I’ll start with 1/4 cup. All ovens are different, I always advise investing in an oven thermometer. I have a question and if you have covered it elsewhere I apologize (I’ve looked around but might have missed it). We kids watched that thing like a hawk, until we deemed it was ripe for the picking. My favorite OXO box grater handle broke off (on one side) about six months ago! ps. Squeeze in the juice of half an orange and cook for 5 to 8 minutes, or until the sugar has dissolved and the fruit has softened. What’s not to love? Betty’s oatmeal cookies are still my favorite. I’ve included directions, should you want to do the same. I wanted to make a pie but I didn’t think you had a sour cherry recipe. There were no fresh sour cherries to be found, so I used canned (packed in juice). I usually use your all butter pie crust, but mom had lard from a local farmer and wow! This crumble pie looks so wonderful! Looks *awesome. Sour cherries are just about my favorite food on earth, right after cherry crisp. I’d welcome any recipe suggestions that you might have. Remove to a rack to cool to room temperature before serving. I kind of like eating them just as they are; the tartness is so unexpected. On the bottom is a buttery shortbread base, topped with a layer of cherry jam, followed by a rich almond cake studded with fresh juicy cherries that are almost hidden under a crisp crumble topping. This site uses Akismet to reduce spam. I absolutely love sour cherry pie, and have never been able to find a good recipe. 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. A layer of cherry pie filling is topped with a brown sugar, oatmeal crumble that’s baked until golden brown. I love cherries . I cooked it while stirring until it was thickened. I would recommend covering the edges of the crust with foil or some other product (I have a silicon protector) if you are going to blind bake it, since the pie really needs to bake for the required time to get the cherry filling to the right consistency. Sorry if any pies were burned on my behalf. Likewise the crumble topping. Good appetite! It looks promising though! The crumble was a big hit. Flour - For this recipe I've used White Self Raising Flour, Sugar - Soft light brown sugar adds a light caramel flavour to the sponge which I think works very nice with ground almonds and cherries. 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. This is exactly what I was looking for, except I am going to use blueberries and bake them up in little tart pans. I made this pie last night and I must admit. I used the sweet cherries and cut down on some of the sugar in the pie filling (I only used 1/2 cup). The pectin (the thing in the fruit that naturally gels it a little) really only activates once the pies have be cooled. i’ve also been making an obscene amount of pies this summer–must be catching. have a great holiday w/e & jacob is just the cutest!! Other nuts and chocolate such as milk or dark chocolate will work just as well. And second – cherry pitter. I do love a fruit crumble! I cut the amounts for both in half. Cherry & Almond Crumble Bars are homemade, simple and perfectly wonderful. I can’t wait to bake your pie recipe with the crumble topping, with hand chopped pecans! I would also recommend watching the topping closely- it also seemed pretty prone to burning. Baking this delicious cherry dessert in small jars allows for easy transport, and a beautiful presentation. Swap your pastry blender for my grater, and we’re even. Today I convinced my husband to help pick 15 lbs of sour cherries! can’t find mention of cool the pre-baked shell or not. These recipes are fun to make and taste delicious. With the strawberry-rhubarb pie I wrote about last week, I found that nothing but tapioca got it to firm up; for sour cherry pies, this level of cornstarch has always worked reliably for me. The downside I have found to blind-baking the crust to prevent the “soggy bottom” is that the rim crust tends to get a bit dry and hard, losing its flakiness (I actually eat mine, I know that some don’t), even with a snug aluminum foil shield. Even easier than Cherry Pie, this Cherry Almond Crumble Tart is fabulous!Loaded with fresh cherry flavor, this super-simple tart recipe, uses store-bought pie crust, along with fresh or frozen cherries.. Makes an amazing Thanksgiving or Christmas dessert or just a simple weeknight treat!. I knew I shouldn’t have looked at your site while starving! Not underripe, but sour. I have never ever seen them for sale down here. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg. Melt the chocolate in a small heatproof bowl over a pan of simmering water. I’m a bit late to the party on this, but I just had to let you know what a hit this was with my family. Especially when pie is involved. And it sounded just as cliche as I thought it would! But pork butt/shoulder? 2) When I bought the GF pie crust for the butterscotch meringue pie, it came in a two-pack, so why let the other crust go to waste? And not all that much care and feeding. Required fields are marked *. Again a great recipe and beautiful photography. My butter was very soft, so it didn't take long to come together using a silicone spatula. The End. I never ever use a food processor for grating butter–not only is it extra clean-up, but it’s also possible to heat the butter depending on the type and quality of the processor. 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