Our sour cherry tree was covered in cherries just a few weeks ago, so we picked lots and made sour cherry and strawberry pie. Last year I think we missed most of the ripe sour cherries – birds and other critters must have gotten to them first, so we are very happy to enjoy them this year.
For the pie, I used this sour cherry pie with almond crumble recipe from Smitten Kitchen but substituted about 1/2 pound of sour cherries for strawberries and only used half of the sugar. It turned out really delicious; I love the sour cherry flavor combined with the sweetness of the strawberries. The almond crumble topping was really good, too. It was neat having a traditional pie crust bottom paired with a crumble topping like a crisp.
Here’s the list of ingredients:
- 1 1/4 cups flour
- 1/2 tablespoon sugar
- 1/2 teaspoon table salt
- 1 stick unsalted butter, very cold
- 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
- 3/4 cup unsalted whole almonds
- 6 tablespoons unsalted butter, melted and cooled
- 1 1/2 pounds fresh sour cherries, pitted
- 1/2 pound fresh strawberries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
Note: I used a pitting tool to pit all the cherries. It was so fast and so easy!
And here’s the method of preparation:
- Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl whisk together flour, sugar and salt. Cube the butter.
- Using your hands, breakup the butter in the flour mixture, combing until the pieces of butter are pea sized.
- Drizzle 1/4 cup of of the ice-cold water over the butter and flour mixture. Using a spatula, gently stir the dough together. Add additional cold water a tablespoon as a time until the dough is clumping together. Knead gently to form a ball. Cover with plastic wrap and refrigerate at least one hour.
- Roll out to about 12″ circle. Fit into pie plate and crimp edges.
- Cover with aluminum foil and pie weights (I use dry beans). Bake at 425F for about 30 minutes.
- Grind oats in food processor into oat flour. Add all other ingredients except butter. Pulse until almonds are coarsely ground.
- Melt butter. Let cool slightly, and stir into flour mixture.
- In a large bowl, mix the cherries and strawberries with sugar, cornstarch, and salt.
- Once pie crust has been pre-baked (helps eliminate soggy pies!), pour filling into crust. Top with crumble.
- Bake at 372F for about one hour.
Note: In addition to pre-baking the bottom crust, I also reserved a bit of the liquid from the fruit. To make sure all the sweet juices weren’t wasted, I heated the juices (which already had cornstarch and sugar in it) on low-medium heat until it thickened. Use this drizzled over slices of the pie or over vanilla ice cream.