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This seasonal pie combines the topping of a buttery crumble with the flakiness of a pie crust. It's the best of both worlds! Serve it warm with hard sauce, whipped cream, or ice cream.
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Combine cherries and sugar. Pour off a 1/2 cup of cherry juice and add almond extract and lemon juice. Dissolve tapioca or corn starch and salt in cherry juice mixture and then return starch to filling. Roll out bottom crust. Use the pan as a guide by inverting the pan onto rolled out crust and cutting a circle about an inch wider than the pan.
For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar until combined.
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For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar ...
For premium support please call: 800-290-4726 more ways to reach us more ways to reach us