Cherry Pie with Almond Crumble

By Martha Stewart  Updated on June 12, 2017

Prep Time: 15 mins

Total Time: 1 hr 30 mins

Servings: 8

Ingredients

• 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
• ¾ cup granulated sugar
• ½ 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
• ½ cup light-brown sugar
• 1 stick cold unsalted butter, cut into pieces
• ¼ cup almonds

Directions

• 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.

Cook’s Notes

Go Deep

At the store, look for deep-dish crusts. Roll dough 1/8 inch thick and crimp as desired.

Originally appeared: Everyday Food, June 2012