CHERRY CRUMB PIE

This fresh sweet cherry pie, with a buttery crust, gets topped with an almond crumb topping making it the perfect summer dessert to make! Fresh cherries are best, but frozen cherries can also be used. My secret to a thick cherry filling is cooking the filling first.

- Boston Girl Bakes

Cherries

key ingredient

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.

MAKE THE PIE DOUGH

2. Sprinkle ice water one tablespoon at a time over the mixture. Pulse to combine, until dough sticks together.

SPRINKLE

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.

CHILL

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).

MAKE THE CRUMBLE TOPPING

2. Add flour and salt and pulse to combine.

ADD & PULSE

READ MORE:

Cherry Crumb Pie

bostongirlbakes.com

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