Ingrédients pour Sour Cherry Crumble Pie
- 1 ¼ cups all-purpose flour
- ¾ cup rolled oats
- ½ cup packed light brown sugar
- 1 ¼ cups granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon plus a pinch of salt
- ½ cup (1 stick) cold unsalted butter
- 1 teaspoon vanilla extract
- 4 cups fresh sour cherries
- 1 teaspoon almond extract
- 2 tablespoons tapioca starch
- one 12-inch pie crust disk
- 1 tablespoon fresh lemon juice
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Comment préparer Sour Cherry Crumble Pie
- On a lightly floured surface, roll out one 12-inch pie crust disk.
- Gently transfer the dough to a 12-inch pie dish.
- Trim and fold the overhang under, crimping to create a high rim.
- Refrigerate the crust for at least 30 minutes, or up to a day.
- **Make the crumble topping:** In a medium bowl, combine 1 cup all-purpose flour, ¾ cup rolled oats, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1 teaspoon vanilla extract.
- **Make the cherry filling:** Preheat oven to 375°F (190°C). Place a foil-lined baking sheet on the bottom rack of the oven to catch any spills.
- In a large bowl, combine 1 cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and a pinch of salt.
- Add 4 cups fresh sour cherries (or 4 cups Bing cherries and 1 tablespoon fresh lemon juice). Gently toss to coat.
- Let the cherries sit for 10 minutes, stirring occasionally, until they release some juice.
- Stir in 1 teaspoon almond extract and 2 tablespoons tapioca starch (or less, if your cherries are very juicy).
- Gently transfer the cherry filling to the chilled pie crust, mounding slightly in the center.
- Sprinkle the crumble topping evenly over the filling, pressing lightly to adhere.
- Bake for 20 minutes.
- Loosely tent the pie with foil.
- Continue baking for 75-85 minutes, or until the filling is bubbling thickly and the crumble topping is golden brown.
- Let the pie cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
180g
Fat
29g
Carbs
22g
