Cherry Pie with Almond Crumble
Baking and Desserts • European
Description
Recipe author — Emily Johnson
Ingredients
- Butter 5 oz
- Cherry 15 oz
- Wheat Flour 2 cups
- Egg white 1 piece
- Water 2 tablespoons
- Sugar to taste
- Powdered Sugar 1 tablespoon
- Chopped almonds 0 oz
Step-by-Step Guide
Step 1
Dough: 70 g of cold butter, 1 egg, 2 tablespoons of powdered sugar, 2 tablespoons of ice water, 1.5 cups of flour, 2–3 drops of vanilla extract.
Step 2
Filling: 400 g of cherries (if frozen, thaw partially), 3 tablespoons of sugar, 1 tablespoon of flour.
Step 3
Crumble: 50 g of almonds (peeled and ground in a coffee grinder), 2 tablespoons of sugar, 0.5 cups of flour, 30 g of butter, 2 tablespoons of almond flakes.
Step 4
In a bowl, sift 1 cup of flour, add diced butter, vanilla extract, and powdered sugar, rub everything together to form crumbs, add water, egg, and the remaining flour, and knead the dough.
Step 5
Grease a 22–23 cm diameter springform pan with butter, roll out the dough into a thin circle, transfer it to the pan, form a rim about 2–2.5 cm high, prick the dough with a fork, and place the pan in the freezer while preheating the oven to 390°F.
Step 6
Place the prepared crust in the oven and bake for 5 minutes. Drain the juice from the cherries, add sugar and flour, and mix.
Step 7
In a separate bowl, mix the almonds, sugar, butter, and flour into crumbs, adding the almond flakes last.
Step 8
Remove the crust from the oven, distribute the cherries on top, sprinkle with the crumble, and return to the oven to bake until golden brown.
Step 9
Carefully transfer the finished pie to a wire rack.
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