*Cherry Crumble Pie*
Makes one 9 inch pie, or 8 servings
A delicious cherry pie with a filling made from scratch and baked in an almond pastry, topped with a delicious oat and almond crumble topping. For the pastry: 1 cup plain flour
1/2 tsp salt
1/4 cup ground almonds (almond meal)
1/3 cup vegetable shortening
3 to 4 TBS cold water
For the filling: two 16 oz jars of pitted Morello cherries (sour) 1 1/2 cups of caster sugar 3 TBS cornflour (corn starch) 2 TBS all plain flour pinch salt 10 drops red food coloring, optional 1/8 tsp almond extract 1 TBS butter the finely grated zest of one un-waxed lemon For the Crumble Topping: 2/3 cup old fashioned oats 1/2 cup plain flour 1/2 cup soft light brown sugar 1/2 tsp salt 1/2 cup ground almonds (almond meal) 4 TBS cold butter few drops almond extract Drain the cherries, reserving the juice. Whisk the sugar, corn flour, plain flour and salt in a saucepan. Whisk in 1/2 cup of the cherry juice. Cook over medium heat, whisking constantly until the mixture boils and thickens. Cook, stirring for a further minute. Add the almond, butter, lemon zest and food colouring if using. Stir in the drained cherries and set aside to cool. Whisk the flour, salt and almonds in a bowl. Drop in the vegetable shortening and cut it into the flour mixture using a pastry blender until the pieces are the size of small peas. Using a fork, toss the mixture together with the water, until the flour mixture is all moistened and the mixture begins to form a ball, using only as much as you need to use. Shape into a flat disc. Roll the disc out on a lightly floured surface which is large enough to line a 9 inch pie pan, leaving some overhang. Trim it to 1 inch overhang all the way around, fold under and then crimp all around the edge as you like. Set aside. Preheat the oven to 190*C/375*F/ gas mark 5. Line a rimmed cookie sheet with foil. Measure the oats, flour, sugar, salt and almonds into a bowl for the topping. Drop in the butter. Rub it into the flour mixture until the mixture begins to clump, adding a few drops of almond extract. You will have more than you need for this recipe, but it can be frozen for later use in a tightly covered container. Using a slotted spoon, scoop out the cherries from the saucepan into the prepared pie crust. Pour over only as much of the liquid as you need. You should just barely see it through the cherries. Sprinkle as much oat topping as desired over the top. Place onto the lined baking sheet. Bake for 50 to 60 minutes, until the crust is golden brown and crisp on the bottom and the crumble is crisp on top and the juices are bubbling through. Allow to cool completely before serving. Cut into wedges to serve. |
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