Dark-Cherry Crum­ble Pie

Food & Wine - - NOVEMBER RECIPES -

AC­TIVE 35 MIN; TO­TAL 5 HR 50 MIN; SERVES 8

Whole sweet cher­ries min­gle with amaretto and toasted oats in Brous­sard’s de­li­cious fruit pie. 12 cups pit­ted fresh or thawed frozen dark sweet cher­ries (about 4 lb.) 2 cups gran­u­lated sugar 2 Tbsp. fresh lemon juice 2 Tbsp. amaretto 1 tsp. al­mond ex­tract 1/2 tsp. kosher salt 1 Tbsp. fine yel­low corn­meal 1 Mas­ter Pie Dough pie shell (recipe p. 89) 1/2 cup un­cooked reg­u­lar rolled oats 1/3 cup un­bleached all-pur­pose flour (about 11/2 oz.) 1/4 cup light brown sugar 1/4 cup cold un­salted but­ter, cut into 1/2 -inch pieces

1. Pre­heat oven to 350°F. Stir to­gether cher­ries, gran­u­lated sugar, and lemon juice in a large saucepan. Cook over medi­umhigh, stir­ring of­ten, un­til cher­ries soften and re­lease liq­uid, about 15 min­utes. Pour mix­ture into a colan­der set over a bowl; let drain 20 min­utes.

2. Trans­fer drained cher­ries to a large bowl; re­serve strained juice for an­other use. Stir in amaretto, al­mond ex­tract, and salt. Sprin­kle corn­meal in an even layer over bot­tom of frozen pie shell; pour cherry mix­ture evenly into pre­pared pie shell. Bake in pre­heated oven un­til crust is light golden brown, about 35 min­utes.

3. While pie bakes, stir to­gether oats, flour, and brown sugar in a bowl. Add but­ter; us­ing your hands, in­cor­po­rate but­ter un­til mix­ture re­sem­bles small peas.

4. Re­move pie from oven; sprin­kle with oat mix­ture. Re­turn to oven; bake at 350°F un­til top­ping and crust are golden brown, about 20 min­utes. Trans­fer to a wire rack to cool com­pletely, at least 4 hours or up to overnight.

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