Cherry Almond Crumb Pie

There’s nothing quite like fresh, tart, sour cherries.  They are only in season for a VERY short time, so I get them while I can.  A couple of weeks ago, I went to Silver Spring, MD for a friend of a friend’s wedding.  There just so happened to be a farmer’s market right around the corner from our hotel that Saturday morning.  So while everyone slept in, I hit the pavement to the cutest outdoor market I’ve ever seen!

There was live music.  There were vendors selling everything from meats, to pastires, to fresh fruit and veggies and herbs.  I strolled through the entire market looking, searching, pining for sour cherries, because I knew their short in-season window would soon be closed.  After about an hour, I came to the very last booth, and hooray! Look what I found!

 

CHERRY ALMOND CRUMB PIE

One 9″ Pie Crust, unbaked

Filling:

4 cups pitted fresh cherries (if sour cherries are not in season, you can use any other variety)

3/4 cup sugar

2 tablespoons instant tapioca (the stuff in the red box)

2 tablespoons all-purpose flour

1 tablespoon lemon juice

dash cinnamon

dash nutmeg

Stir all the filling ingredients together, and let sit for 30 minutes.

 

For the crumb topping:

2/3 cup toasted almonds, cooled and chopped

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup white sugar

1/4 teaspoon cinnamon

5 tablespoons unsalted butter, diced

Combine all dry ingredients, then add the butter. Using your hands, rub and work it all together.  At first you’ll think you’ll need more flour or butter, but keep working.  I find this particular task very theraputic.

Brush unbaked crust with eggwash, and add cherry mixture.

 

Top the pie with crumb topping.

Bake the pie at 375 degrees for about 45 to 50 minutes.  If the top begins to brown too much, cover it loosely with foil.

You can also make these in a mini version, using a mini muffin pan! Perfect for a picnic or cocktail party!