Filed Under: Dessert, Family Gathering, Father's Day, Fruit, Pregnancy, Under 10 Mins

Cherry Pie with Almond Crumble Topping

This pie comes together in no time thanks to refrigerated pie crusts - just unroll and fill.

July 14th, 2010

By Leeanne Wright

Makes one 9-inch pie
Prep Time
Prep Time: 10 minutes, On the Table Time: 60 minutes
  • 5 cups of pitted tart cherries
  • 1 cup sugar
  • 6 tbsp cornstarch
  • 1 cup reserved cherry juice
  • one refrigerated pie crust
  • 2 tbsp butter, cut into small pieces
  • 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 4 oz grated marzipan or almond paste
  • 1/4 chilled unsalted butter (cut into 1/2-inch cubes)
  1. Place 5 cups of pitted tart cherries into a colander set over a bowl. Let drain and reserve juice.

  2. Whisk together 3 tbsp cornstarch, 1/2 cup sugar and 1 cup of reserved cherry juice in a small saucepan over medium heat. Continue whisking until thickened. Remove from heat and let cool.

  3. Toss cherries with another 1/2 cup sugar and 3 tbsp cornstarch in a large bowl until cherries are well coated. Mix in thickened juice mixture.

  4. Unroll one refrigerated pie crust into a 9-inch pie pan. Fill with cherry mixture, dot with 2 tbsp butter (cut into small pieces) and chill. Pre-heat oven to 425 deg. F.

  5. Combine 2/3 cup all-purpose flour and 1/2 tsp salt in a bowl. Using a large-hole box grater, grate 4 oz marzipan or almond paste and 1/4 cup chilled unsalted butter (cut into 1/2-inch cubes) over the flour. Using your fingers, mix flour with butter and marzipan until it forms pea-sized balls. (This can also be done in the food processor.) Sprinkle topping evenly over filled pie.

  6. Bake for 15 minutes, then reduce temperature to 350 F and continue to bake another 35-40 minutes or until golden brown.

Cherry Pie with Almond Crumble Topping
Photography by Michael Graydon

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