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