Almond Crumble Cherry Pie Recipe 455

CHERRY PIE WITH ALMOND CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Roll out pie crust and lay into a 9-inch pie pan.
• Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
• Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
• Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
• Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• 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.

FROZEN FRUIT & ALMOND CRUMBLE

Steps:

• Preheat the oven to 200°C/400°F/gas 6
• Tip the frozen berries into a saucepan with half the sugar and place on a medium heat.
• 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. Remove from the heat and leave to cool a little.
• Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the almonds and remaining sugar.
• Transfer the berry mixture to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
• Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with vanilla ice cream.

ALMOND CRUMBLE CHERRY PIE RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown. Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients. Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Marzipan is a mixture of almond paste, sugar and egg whites. It adds a crumbly texture and almond flavor to the pie topping. Look for marzipan and almond paste in the baking section of the grocery store.

CHERRY ALMOND CRUMBLE

Steps:

• Preheat oven to 400 degrees F.
• Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
• Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

CHERRY ALMOND PIE

Steps:

• Combine sugar and cornstarch in saucepan.The amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. I use 1/2 cup.
• Add cherries and liqueur.
• Cook and stir over low heat until mixture thickens.
• Spoon into baked pie shells.
• Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
• Stir in coconut.
• Sprinkle top of pie to within 2" of center.
• Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.