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sour cherry pie with almond crumble Adapted from The Sweet Melissa Baking Book

kept byClara52
recipe bySmitten Kitchen

Influenced by Melissa Clark, I blind-baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much — the shrinking! I’d have been smart to have left a more generous overhang to crimp into a rim — next time. Nevertheless, the technique is sound and if you’re bothered by “soggy bottoms” (love that Julia Child term, don’t you?) it will keep the crust from getting soggy under the cherries. I’ve included directions, should you want to do the same.


1/2 recipe All Butter, Really Flaky Pie Dough

For the almond crumble:
2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour)
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt (you might want to first read up on kosher salts)
3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand
6 tablespoons unsalted butter, melted and cooled

For the sour cherry filling:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed



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