Friday, October 7, 2011

Back to the Business of Pie

Even since my return from working on the train, I haven't gotten back into pie mode.  Knowing that, I threw together an impromptu pie so that I could get something posted.  I went to my trusty freezer and found a pre-made pie crust from Wholly Wholesome and the rest of the cherries I bought during the summer.  A glance in the fridge found eggs and sour cream and the cupboard revealed oats and almonds.  Sour Cream Cherry Pie with Almond Crumble.  Done. Boom.

1 9-inch pie shell, unbaked
Crumble Topping
1/3 cup sugar
1/3 cup flour
1/3 cup rolled oats
1/3 cup almonds
6 Tb. butter, melted
pinch of cinnamon
2 cups pitted cherries, fresh or frozen
3/4 cup sour cream
2 eggs
3 Tb. flour
1/2 cup sugar
1/2 tsp. almond extract

Place a sheet pan on the bottom rack of the oven and pre-heat to 400 degrees.
To make the topping, combine the sugar, flour, oats, almonds and cinnamon.  Stir in the butter until the mixture is crumbly and well combined.  Put in the refrigerator while you prepare the rest of the pie.

Combine the flour and sugar in a mixing bowl and whisk well.  Whisk in the eggs, extract and sour cream, mixing well to remove any lumps.  Fold in the cherries.  Pour the mixture into the pie shell and distribute the crumble topping evenly over the top.  Place on the pie on the heated pan in the oven.  Bake for 30 minutes.  Turn the oven down to 350 degrees and move the pie and the pan to the top rack to help the crumble brown.  Cook until the pie is set but jiggles slightly, about another 30 to 45 minutes.

Almond crumble topping.

Mixing the cherries and the sour cream filling.
The finished pie!
Oh crumbly goodness!

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