Who doesn't love a great pie?
I think the only answer is probably terrorists. So if your a terrorist, please close this web browser. This recipe is only for the strong dessert loving fool. I must say that this pie is the best pie that I have EVAR made. I don't say this lightly. I have made some great pies before but this one was by far the cream of the crop. I am not surprised by the fact that I loved this pie. It contains my favorite elements of pie...1- a crumble crust 2- Cherries 3- Almond Extract 4- Apple Pie.
Seriously, make this pie if you want to impress company or have what I like to call the mouthgasm. This will surely have to be made again!
1 1/4cup all purpose flour
1/2 tap salt
1 stick butter
1/4 cup ice water
Add ingredients (except for water)into a food processor and and pulse until its the size of peas. Drizzle water into processor and pulse until moistened crumbs form. Turn out onto counter and flatten into a disk. Wrap in plastic wrap and refrigerate until firm.
Preheat oven to 375 degrees. Place a baking sheet on the bottom of the oven. Make the pie filling.
5 apples (granny smith) peeled cored and sliced or cut into 1 inch chunks
3 cups cherries fresh or thawed
2 tblsp. Lemon juice
1 cup sugar
1/4 c flour
1/4 teaspoon cinnamon
2 Tblsp. Almond Extract or Amaretto
Toss apples, thawed cherries, lemon juice, sugar, flour, cinnamon and extract.
1 cup flour
2/3 cup brown sugar
1/4 tap salt
1/2 cup almonds
1/2 cup oats
6 tbsp. Cold butter
1 tblsp almond extract
1/2 teaspoon milk
1 teaspoon cinnamon
Mix dry ingredients together and then cut in butter and liquid until it creates lumpy clumps. Refrigerate until ready to add to top off the pie.
Flour a surface and roll the disk of dough to fit your pie plate. Crimp the edges of the pie, Spoon in the apple mixture into the pie crust. Then add the crumb topping. Bake the pie in the center of the oven for 1 hour and 10 minutes until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving. © Kim Bohme and A Bohme Cooked Meal