I made a cherry pie. I sort of had to, I bought 20 lbs of sour cherries. My local farmers market was selling tart Michigan cherries. The catch is they sell them in a 20 lb bucket. But I boy did I want pie! This family needed pie I tell you!
It’s been so hot. I mean record-breaking heat. You really can’t do much when it’s 100 degrees outside. We are all irritable. My poor husband walks around just looking exasperated. I can hardly blame him. We have hardly left the house, we want to stay inside where its cool. I’m grumpy too. The kids are fighting. It’s sort of ugly around here. But you know what’s not ugly?? The pie. Yes, our family has been united by pie. I served this yummy cherry pie with an ice-cold scoop of vanilla ice cream and you know what? We were smiling and laughing with one another. Truce was called. No bickering or yelling, just blissful calm. Who knew dessert could be such a peace maker??
I made the crust for this cherry pie in the food processor. My first time doing it that way and it won’t be my last. Very simple. The crust is flakey and pairs perfectly with the tartness of the cherry filling. I like the crunch given by the almond topping . Each bite provides a buttery, tart, almond taste. I love it, we love it. This is a nice change of pace for our cake/cookie eating family!
My new saying around here is when life gives you tart cherries, make cherry pie!
I sincerely hope you enjoy this recipe! Come back soon!
Here are some tasty cherry recipes I found on Pinterest!
Tart Cherry Dumplings Gooseberry Mooseberry
Tart Cherry Muffins A Cook Walk in a Bar
Tart Cherry Crumble Racing Tales
Cherry Pie with Almond Coconut Crumb Topping
- 1 1/2 cup flour
- 9 T butter, cold (can use half shortening if you prefer), cubed
- 1/2 t salt
- 3 T ice water
- 4 cups tart cherries
- 1 cup sugar
- 3 T cornstarch
- 1/4 t salt
- 1/8 tsp ground cinnamon
- 4 T butter
- 1/2 cup sliced almonds
- 1/2 coconut
- 1 cup flour
- 1/2 cup brown sugar
- For the dough: In the bowl of a food proecessor, combine flour and cold, cubed butter. Add salt. Pulse 3 times. While motor is running, carefully and slowly add water one tablespoon at a time until dough starts to gather. Remove dough and place in a bowl. Form into a ball my hand. Flatten into a disc, cover with plastic wrap. Refrigerate for at least 30 minutes. When ready to use, let dough soften. Flour work surface and a rolling pin. Roll out dough to cover your pie plate, carefully roll dough over your rolling pin and lay dough onto your pie plate. Fill with cherry filling.
- For the filling:
- In a bowl combine sugar, cornstarch, salt and cinnamon. Add cherries and toss. Pour onto your pie crust.
- For the topping:
- In a small bowl, combine almonds, coconut, flour and brown sugar. Cut in butter by hand until fully crumbled. Sprinkle over cherries.
- Bake in a 375 preheated oven for 1 hour for fresh cherries or an hour and half for frozen. Remove pie when cherries begin to bubble, and crust is golden brown. Cool.
|Amount Per Serving||As Served|
|Calories 3979kcal Calories from fat 1340|
|% Daily Value|
|Total Fat 149g||229%|
|Saturated Fat 81g||405%|
|Dietary Fiber 42g||168%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Crust recipe adapted from All Recipes
Filling Adapted from Martha Stewart