Cherry Crumb Pie
- Boston Girl Bakes
1. Process the salt, sugar, and flour in a food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal (about 10 seconds). Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
2. Sprinkle ice water one tablespoon at a time over the mixture. Pulse to combine, until dough sticks together.
3. Put the dough onto a sheet of plastic wrap (or dump into a clean dish towel and bring up edges and twist so it comes together then transfer to plastic wrap) and flatten into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 30 minutes, up to 3 days. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
1. In a food processor, combine sugar and almonds to chop up almonds. (If you don't own a food processor, chop the almonds, then stir in the sugar, flour and salt to combine. Then stir in butter until a crumbly mixture is formed).
2. Add flour and salt and pulse to combine.
3. Add butter and pulse to combine until mixture is crumbly. Refrigerate for up to 3 days when ready to use.
1. Place cherries, lemon zest, lemon juice, sugar, cornstarch and salt in a medium saucepan and set over medium heat. Use a potato masher to break down some of the cherries to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the cherries have broken down and mixture is thickened and reduced, about 8-10 minutes.
2. Remove from heat and stir in extracts.
3. Refrigerate for at least 30 minutes, up to 24 hours to cool down.
4. When ready to bake, adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400°F.
5. Transfer mixture to dough-lined pie plate.
6. Sprinkle crumble topping over pie filling evenly.
1. Place pie on a heating baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Cover pie edge if they are getting too dark.
2. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.