25 minutes. After just finishing cherry festival in Traverse City, Michigan…I too many cherries. I hope someday I can inspire a budding blogger the way you have for hundreds/thousands on here. I don’t think I had ever had pie made with fresh sour cherries. BuzzFeed. I am not completely satisfied with mine and was wondering who makes the metal pan I am seeing here so much recently. Ok, the pie is in the oven and I’m keeping my fingers crossed. Remove to a rack to cool to room temperature before serving. I was able to get fresh pie cherries at the local farmstand I visit every week in the summer. I use mine to make a great beer but maybe it’s time to try a pie again. Don’t tell him, but I knew he would help. Pie temperature — Whoops, sorry about that; I have been away most of the weekend and missed your comments. And thanks. If I’d kept them in, I might have also added the tiniest dash of rose flower water to the cherries. I’ve been an avid reader for quite a while, and I can’t believe this appeared today — I just walked in the door from picking sour cherries from my tree in the backyard and was wondering what the heck to do with them. I think I might just eat the topping off this pie. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper. (other than apples which would be an obvious option!) I’d welcome any recipe suggestions that you might have. I’ll have to remember to add cornstarch next time. This Cherry and Almond Traybake is very easy to make. This is exactly what I was looking for, except I am going to use blueberries and bake them up in little tart pans. i just love creating & baking pies…savory, sweet, tarts, galettes, tartlets… Really, I need to stop clicking on the link to Jacob’s pictures, as all of them, even the trouble-making ones, make me want to have babies. Stir until well coated and no dry lumps … The pie crust is probably the best I’ve ever made, and I could eat that almond crumb topping with a spoon–it was so good. However, I am nearly positive I forgot to turn my oven’s temperature down from 425 and no harm was done; then again, my oven seems to just make up temperatures on the dial most of the time. The pie looks great. Even easier than Cherry Pie, this Cherry Almond Crumble Tart is fabulous!Loaded with fresh cherry flavor, this super-simple tart recipe, uses store-bought pie crust, along with fresh or frozen cherries.. Makes an amazing Thanksgiving or Christmas dessert or just a simple weeknight treat!. Cherries…this looks delicious. I avoid blind baking so I cook ( at least all my fruit pies) at 425 for about 20 mins or until I get nervous, and then drop the temp to 350 and cook until I see the fruit bubbling for a while. I also heated up the pie mixture on top of the stove because the frozen cherries seem to have a lot of liquid when they thaw. That said, this pie looks amazing! I think this could be my go-to cherry pie recipe from now on! There are very few ingredients needed for this recipe all of which you will probably already have. The most reliable –and CHEAP– technique is to partially unfold a large paper clip and use the rounded end to pop (pull, really) them out. I like the pies! I’m tempted to take it out but don’t want the filling to be undercooked. I have been dying to make a sour cherry pie, but haven’t been lucky enough to find them in Germany, so it was meant to be! On the other hand, FIVE crumble pies. Sweet cherries make the perfect filling for a chewy and soft oatmeal and almond cookie base and topping. I am so glad I found this blog. Almond Cherry Crisp - Gluten Free; Ingredients; 1 1/2 cups of Almond Flour or you can use regular All Purpose Flour if not gluten free. 2. The temperature was to be reduced. Add the eggs one at a time adding a little flour between each one to help prevent curdling. That pie is calling me to eat it! Nonetheless, it looks delicious and I’m hoping it turns out okay! I’m making it for a dinner date this weekend (PS-he’s a real FARMER! The recommended cooking time for the pie was an hour and 10 minutes. Heat the oven to 200C/180C fan/gas 4. Delicious! I can definitely see why grating it in a food processor would keep it from warming up. How do I know these things? hot kitchens: In addition to chilling the dry ingredients in the mixing bowl, I laid out an ice-mat (the gel kind) on the counter, covered it with tea towel and then put my mixing bowl on top of that when I cut in the butter. Cherry Crisp. Sour Cherry Pie with Almond Crumble Adapted from The Sweet Melissa Baking Book. :( The pie had been in the oven for 40 minutes at this point, so I don’t know if the cherry feeling is cooked enough at this point or not. I think that it might end up in a runny pie from the excess moisture in the frozen fruit. They kept saying “maybe on Thursday” and then today it was “oh, season’s over.” What?! It will change your pie-, biscuit-, streusel-, and everything else-making experience in a great way! Gently stir the cherries to combine. The pie looks delicious. FYI: Gordon Food Service (GFS) has bags of frozen sour cherries, if you’re unable to get fresh. This year, we found sour cherry triees that we didn’t even know whe had!! I combined this recipe (for the topping) and your sweet cherry pie recipe (for the filling) with your all butter pie crust recipe, and…YUM! Thanks for inspiring me to cook out of my comfort zone, Deb! There was actually a spare sentence in there. Almond Cherry Crumble Tart made with almond flour, cherries, sliced almonds and gluten free oats, this gluten free tart is an easy and impressive dessert for your weekend or your next cookout with friends. 1/2 tsp almond extract Cherry Almond Chia Seed Jam: 3 cups pitted cherries, roughly chopped; 2.5 tbsp agave nectar (or maple syrup) 2 tbsp chia seeds; 1/2 tsp almond extract 1. Make it during cherry season for the perfect summer dessert. Take off the heat and leave to cool a little, then pour into a small piping bag, this will make it much easier to drizzle the chocolate evenly over the Cherry Traybake. Cherry and almond crumble cake. Gently fit into a 9- or 9.5-inch pie plate. I’m not picky but I can’t say I’d suggest you go out and buy one like it. I do love a fruit crumble! luckily the handle part is wood and my husband put in two washers and bolts on each side and screwed them in..I just couldn’t see throwing it out..the paint has come off the wood pretty much and the wires are pretty warped, but it still works like a charm! I’ve been looking for three years for sour cherries in the Bay Area, but I always seem to miss the ever-so-short season. They still have the leaves on them and they’re just so cute nestled in the container. I would like to declare that all pies shall now be crumb topped. Works well for my taste. Yields 6. You can also use a can of cherry pie filling as well if you do not have cherries available in the store. You rock, Deb. Just made this as one of several pies for Thanksgiving. Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. Especially since, as I mentioned above, I make one bowl pies. However! And I have 2 ridiculously cute babies, so I’m an authority. Brand? Flour - For this recipe I've used White Self Raising Flour, Sugar - Soft light brown sugar adds a light caramel flavour to the sponge which I think works very nice with ground almonds and cherries. :o). I have been looking everywhere, talking to all of the local farmers at my farmers market-how do you get your hands on them? Grind them together until the nuts are coarsely ground (if you don’t have a food processor, you can chop them medium-fine by hand). 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. I love Sweet Melissa’s recipes. I have a question and if you have covered it elsewhere I apologize (I’ve looked around but might have missed it). This Cherry and Almond Traybake is very easy to make. I also grate into cold flour, and dredge the bits every 1/4 stick so that they are covered with flour and stay cool while I keep grating. This recipe is a hybrid of about 3 different recipes. In June 08 it produced 3 cherries. thanks for sharing, as always. tasty! If anyone has any suggestions or sources I would really appreciate it. Swap your pastry blender for my grater, and we’re even. I’m still a “frosh” (by blog standards) and I’m learn something new from you upperclassmen every single day. I have yet to post anything, having only recently discovered your site, but wanted to tell you that I love the whole site, including the baby food (and I dont have kids) and the tips site, and I attribute it to your great writing and photos of amazing food, thanks, You should not post photos like that, especially when my cherries are two weeks out. Great photos! Rating: 0 % of 100. Notify me of follow-up comments by email. It looks absolutely wonderful! Must go buy some sour cherries. Simple as far as pies go and incredible. I’m a one-bowl pie maker, too. I hope the cherries are still around when I get back from the shore this week! 1/2 cup all-purpose flour I drained the juice into a saucepan and added the cornstarch, sugar and salt. When one store runs out, another seller becomes the lead one to “list” it even if that one has a totally different pricing scheme. Mix until well combined. Almond Cherry Crumble Tart made with almond flour, cherries, sliced almonds and gluten free oats, this gluten free tart is an easy and impressive dessert for your weekend or your next cookout with friends. you need to make a smittenkitchen iphone app! Cherry Almond Crisp is filled with fresh and juicy cherries, strawberries and blueberries, and topped with a hearty oat crumble. I always have to use canned. There were no fresh sour cherries to be found, so I used canned (packed in juice). I like it the best, but I also saw on Joy the Baker that she puts the flour and butter on a surface and works the butter in with a rolling pin. Today is pie day, and the only way I have ever found to improve upon this pie is to add a splash of Penzeys almond extract to the melted butter before mixing in with the dry ingredients. I’m eating a leftover piece for breakfast as I type this. They may be a fussy tree but I intend to give them all the love and attention they want. Around the holidays, pumpkin pie and apple pie are family favorites. I get it at the mexican market, Goya brand. My mouth is watering and puckering all at once! I do love a fruit crumble! Deb – thank you once again for a perfect recipe! I always seem to find a container of Glace Cherries lurking at the back of my cupboard, I also had some ground Almond that needed using up. Break up the very cold butter (actually, with a machine you can and should use frozen) in the very cold flour and stir in the wet ingredients by hand in a bowl. Celebrate the arrival of cherries with this rich-tasting crisp. Can you do ribs in an hour? Was really excited to try this recipe, though I could not imagine why that much butter and sugar were needed in the topping. Drizzle in 2 tablespoons of ice water, a tablespoon at a time, while tossing with a fork, until the dough starts to clump together, adding more water as needed. I just bought a can a couple of weeks ago and I don’t know what to do with it. I have a couple bags still in the freezer so will try the crumb crust. Ahh Deb this pie looks delicious. My oven temp is accurate. Not only are they the perfect comfort food for cooler nights, but they are incredibly quick to make. Thank you. Now please check your junk/mailbox to confirm your subscription. I’ve made this 3 times as a crisp — no bottom crust. But then the other side came unglued and I ran out of thumbs. more importantly, that darn baby truly makes my heart hurt with his cuteness. To ensure that it is baked, test the centre of the cake with a skewer until it comes out clean. Cherry Berry Almond Crumble (Paleo, Vegan) Sylvie Shirazi . If it could have a fitting final act, this would be a fine one, a sour cherry pie I’ve been angling to make for more than three years and have, without fail, missed the painfully short window that sour cherries are available. I am going to have to make them over :(. Washington Post. Okay- where on earth do you manage to get fresh sour cherries?! You can get 10lbs for $41 but you’ll have to use overnight shipping, which may be pricey. Divine! We had trouble finding fresh sour cherries for about as many years as you and we planted a tree a few years ago. And now I have a new one to add to the list. There was a cherry tree in my backyard as a kid, that year after year, never produced a single solitary cherry. Oh man – I knew I should have bought that extra large badge of cherries at Costco today – this would be perfect for the holiday weekend! I was kind of disappointed. It was declared “the best pie I’ve ever eaten” by my guests that day, and co-workers who got to eat the leftovers the next day. In the amounts for this recipe I’m getting a lot of question marks instead of digits! It looks like you’re very hesitant about the crumble and the filling, which I know isn’t the case from reading the (always delightful) prose. 1/4 teaspoon kosher salt I’m in northern Michigan today, so I’m running right out for some fresh cherries! I’ve only found fresh sour cherries here once, but I’m going to bookmark this and keep a keen eye out this summer. Very quick and easy to make. Yikes. First time writer, long time reader. Thank you! Grease a 9 inch deep dish pie dish. I’m making a cherry dessert this weekend and contemplating pitting all the cherries by hand . i’m glad that this looks so fantastic, b/c i’ve been planning for a couple weeks to make a sour cherry crumble pie (mostly b/c i only have one pie crust in the freezer) for 4th of july! First off, your baby is ridiculously cute. Two, hot pies are always sloshier than cold ones. Ah SK, you never let me down. Thirty minutes of blind baking at that temp completely burnt my crust. Preheat oven to 400 degrees F. Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Grating the butter — Okay, burning question. Thank you for a fabulous recipe! I mostly enjoyes the cherries, you got fantastic photos of them which I enjoyed very much, since they do not sell fresh cherries like that here in DR. In a medium bowl, stir together pie filling and almond extract. I spend an unhealthy amount of time on Amazon. BUT, I do love me some almonds and cherries so if I can seek out sour cherries I’ll be giving this a whirl! i don’t do those nearly as much as i should either! Needless to say, he’s a big fan of yours, too. Eggs - Medium sized and always at room temperature. I am firmly a fork and knife gal for cutting in my butter. As far as I know, they don’t exist in new Zealand! It would of course then just be a standard sour cherry pie. almond and cherries go together like bread and butter. This is the best pie I have ever made! This probably comes from when we didn’t have a dishwasher (did you know that the food processor is comprised of five (5!) Mmmmm! I have never seen sour cherries for sale. I did not blind bake the crust and it wasn’t soggy. There seems to be conflicting internet intel on the cups conversion of 2lbs frozen cherries, with estimates ranging from 3c to 6c. I find that the butter has to be frozen HARD in order to be grated quickly, while when using a pastry blender the butter must be very cold but not rock hard; frozen butter is very hard to cut into cubes and very hard to work with a pastry blender. Just to clarify, though, so does it go in at 425 for 30 minutes, then down to 375 for another 30? Deb rules. I love blind baking but I feel your pain – for me the excitement of BB is the smell of my baking pulses warmed up in the oven – it just evokes really happy memories. maple syrup (or any sweetener you like) Crumble: 1 cup almond flour. I’ve never included nuts in a crumb top. I always use the same sized traybake 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch, and this recipe makes 14 reasonably sized Cherry and Almond slices. Ground Almonds - This adds texture and added moisture to this Cherry and Almond Traybake. I’d have been smart to have left a more generous overhang to crimp into a rim — next time. Once the Cherry Almond Crumble Tart has cooled, gently pop it out of the springform pan and place on a cake plate. Thank you thank you thank you – and that BABY – GOOD LORD – I didnt think it was possible for him to get cuter – but he is – by the DAY. arrived. * – and speaking of pastry blenders, I had an experience like yours with a partially-broken one that I kept using…even though it was down to two unbroken blades (grr.) I just made a similar looking pie-peach w/blueberries and a little different crumb topping. Spread into pie crust. I need to make a pie this weekend…. yahoo! Checked the oven temp, it was true (ie actually 425). Oh my gosh. Scatter remaining cherries on top of batter and top with You can bring them back to room temperature before serving, and they won’t be nearly as wet. your all-butter pie dough was so amazing…i haven’t made an all-butter crust in ages but i think i’m a convert. It’s even more delicious today. BOO-HOO! Ahhh, cherry and almond, like Fred and Ginger, a spot on flavor combination. Is it 425° like you reference in the blind bake or a lower temp? ergh. I wish I knew of a good source for sour cherries around here… where did you get yours? I dropped the temp down to 375. My mom always preferred baking crumb pies instead of double crust and I have followed suit. I’m not generally fond of them in pies; I believe the word is “jammy” for those little textures of cooked fruit sauce. I refrigerated it for a long time before rolling it out. I used the sweet cherries and cut down on some of the sugar in the pie filling (I only used 1/2 cup). I’m in love with the very idea … have to try this before the cherry season is over in India. Is that okay? I love your blog :). First we’re told to put the cherries in the shell and spread the crumble over top. This year the season seems to be stretching on and on, and I couldn’t be more pleased as while sweet cherries make some fine snacking, sour cherries win all prizes in baking. BINGO. A layer of cherry pie filling is topped with a brown sugar, oatmeal crumble that’s baked until golden brown. So RIP little pastry blender, and Amazon, hurry and bring that new one along, okay?*. Carroll — Thanks. I absolutely love sour cherry pie, and have never been able to find a good recipe. As far as shrinkage, my baking instructor said to make sure the crust was pressed very firmly into the sides of the pan, that it wasn’t pulled too tight, and that it was cold when it went into the oven. Bake in the centre of the oven for 25 – 30 mins. SNAP. As with most things, I go the recipe out of my mom’s 1970’s Betty Crocker cookbook, which uses shortening. Oh, this is so timely! Place pie crust into a deep dish pie plate. Shari — I’m catching up on comments backward but above I have a lengthy explanation of why the food processor is not my favorite for pie doughs however there is no reason not to use it if your pastry cutter is being annoying. That seemed about right – the first few slices were pretty liquidy but after that, it was the texture you’d want – though I might do less of the blind-baking without foil as the crust itself was darker than I’d like. I also do the grated butter thing, suggested upthread – if I’m really feeling lazy, I use the grating wheel on my food processor, and grate it right into the flour. I love baking with sour cherries and I imagine joining it with almonds would make a great coupling. The pie is waiting on the kitchen counter for tonight’s supper. ; 6 tablespoons of softened butter; 1/2 teaspoon of cinnamon; 3 cups of freshly pitted or frozen cherries. Thought I’d find what I needed here… have a recipe for Apple and Raspberry Crumble Pie, but not happy with their version of crumble… so have come here for a better one! I’m going to combine your peach bourbon hand pie recipe with this one and make cherry hand pies. Amy and others who asked where I bought sour cherries — Union Square Greenmarket (NYC) last Wednesday. Oh, and AMY, go this site to order DE-lightful frozen cherries from northern Michigan: http://friske.com/market/index.php?l=product_list&c=10. I’m wondering if the temp you use to blind bake is the temp you intended to bake the pie? Now I need to figure out what to do with the two pints of blueberries in my fridge. HELP!!! But anyway… it takes some patience, but not all that many years before the young cherry tree produces fruit. I am making these cherry pies for a wedding I am doing. especially the crumble. I’ve made this recipe several times with the pistachios and it’s yummy! For the crust: In a medium bowl, whisk together the flour and salt. (I had to take mine out early by about 15 minutes because of the pre-baking of the crust, and the cherries were firmer than I would have liked.). When I ordered it, it was $7.25 with free shipping. i had 10 lbs of sweet cherries, which were phenomenal, but i feel ya when it comes to the sour cherry pies. Must start baking. Or was that just for blind baking the crust? I went outside for a bit and came inside to a burning smell. I mean, the original recipe called for pistachios and I’m sure they’d be awesome but there’s something about the way that almonds and cherries play off each other that is perfect; they were always meant to be together. I just bought sour cherries at the farmer’s market last night and was looking for a recipe, by chance I clicked on your blog (as I read every time updated) and a cherry pie recipe! Every recipe that I try is too sweet or calls for cooking some of the berries or -most recently – there was not enough glaze to hold the berries together. You just can’t get them down here in Durham. I baked it at 425 for 15 minutes and 350 for 40 minutes and it was perfect. I can’t wait to try this. Hooray for sour cherries. So tonight I pulled out the cherries, sadly and yet optimistically skewering the last of them with my wiley flexible drinking straw. Looking for cherry crisps, crumbles & buckle recipes? Influenced by Melissa Clark, I blind-baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much — the shrinking! Bless you, Deb, for including the weight amount for frozen cherries! Deb – Your pie looks delectable! Looks so yummy! 1/2 cup sugar Still delicious and comes together in about 15 minutes. I’m a cook book author, food writer, member of the guild of food writers, and a self taught home baker living in the UK. 15/06/2015 Tara Fisher. Thankyouthankyouthankyou! Unfortunately, the pie turned out pretty dry and not all that flavorful. I always found that using my hands was a lot easier than using a cherry pitter. Oh lord. Nevertheless, the technique is sound and if you’re bothered by “soggy bottoms” (love that Julia Child term, don’t you?) Amazon, can you also bring along a stack of $100 bills and a baby that sleeps past 6 a.m.? Then it says to put the cherries in a bowl; sprinkle the flour mixture over top; then mix gently to combine. Me, I’m lazy but I know you are our intrepid baker, never to be satisfied until these things are put to the ultimate test! Njam-njam! And, if you store your home-made . Once baked, you can decorate with other leftover store cupboard staples, a white chocolate drizzle, and a handful of chopped Almonds. This pie is going to fit the bill with perfection. I never blind bake the crust, but I can see how it’s better if you really like a “crunchier” crust. yippee! I’ll have to try that. Have you ever tried your hand at a sour cream pie? :). This was it! I wish I had not added sugar to the filling all at once–3/4 cup made it way too sweet in my opinion. btw: i always send my oxo back to their customer service & have never been disappointed with the new replacement piece! oh my, this looks divine! can’t find mention of cool the pre-baked shell or not. This looks fantastic! Did somebody say CRUMBLE? Glace Cherries - Make sure you chop them into small pieces, I only had 80 grams in my cupboard. For the filling: Put the pears, cherries, lemon juice, and almond extract in a large mixing bowl. I think those two sentences have been reversed. you have some code issues in the numbers :). I somehow still have some frozen from last year but I can’t wait to stock them up again to last through the winter! Hello guys! Leave to set and cool completely before cutting into slices. 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