sour cherry pie with almond crumble
If there can be no clearer indication that this will be the Summer of Pie at the Smitten Kitchen — as if a 6-week onslaught of after after built on a platform of and did not already lead us to that conclusion — my broke this week after putting in five very good years. First, one side of it became unglued from the handle and because I am both stubborn and cheap, I’d just hold it in with my thumb while I cut butter into flour. But then the other side came unglued and I ran out of thumbs. So RIP little pastry blender, and Amazon, hurry and bring that new one along, okay?*
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 recipe
- 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour)
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt (you might want to first
- )
- 3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand
- 6 tablespoons unsalted butter, melted and cooled
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed