It should overhang your pie plate about 1 cm. Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter.Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.If the dough seems too dry, add 1-2 tbsp of milk. Pour in the oil, then milk and stir everything together.Sift the flour twice, then whisk in the salt and create a well in the center.Add in the melted butter and mix again until everything is moistened. In a medium bowl, mix together the rolled oats, flour, brown sugar and cinnamon (breaking apart any clumps of brown sugar).Preheat oven to 425F and arrange a rack in the lower third of the oven.Set aside to cool while preparing the crumble and pie crust. Remove from heat and stir in the vanilla and almond extract.Add in the cherries and continue to cook until the filling thickens again. On the stovetop over medium-high heat, bring to a simmer, whisking constantly until the mixture thickens.Drain the syrup from the jar of cherries into a medium saucepan.It has floral notes of almond and vanilla with warm hints of cinnamon and brown sugar. The taste is fruity and tart with just the right amount of sweetness. It’s topped with a crunchy, buttery and nutty rolled oat streusel. This cherry pie is loaded with chunks of juicy tart cherries in a thick sweet jam filling. Made from scratch and a whole lot of love. I assembled all my pieces together, baked it for 45 minutes and voila, the most beautiful and delicious cherry pie. Then I prepared my 4-ingredient flaky pie crust. Then I prepared a quick crumb topping made with rolled oats, flour, brown sugar, cinnamon and melted butter. I added some vanilla and a touch of almond extract for flavor. I simply cooked up a whole jar of cherries, syrup and all, with some sugar and cornstarch to get a nice thick jam-like cherry filling. Now jarred sour cherries, I can get my hands on, so that’s what I used in this recipe. Maybe I’ve been looking in all the wrong places. I’ve never actually been able to get my hands on fresh sour cherries. Obviously it’s not cherry season anymore, but even when it is, it’s a pretty short season and sour cherries are hard to come by. I recently had their sour cherry crumble pie and oh my goodness – best thing on earth! And I’ve been craving cherry pie since. During the holidays they have people lined up around their building waiting to purchase their pies. There is a local farm market and bakery near my house that makes the best savory and sweet pies. It’s the best homemade cherry pie filling topped with a buttery brown sugar crumble and wrapped in a flaky pie crust. Store covered at room temperature for 3-5 days.Enjoy this fabulous cherry pie all year round by using fresh, frozen or even jarred cherries with this easy and adaptable recipe. Cover edges of crust with foil if needed. Bake at 350˚F for 40-45 minutes until streusel topping is lightly brown and filling bubbles near the edges.Spread the prepared cherry pie filling into the crust, and sprinkle crumb topping evenly.( See this post for a step-by-step pie crust tutorial.) Cut off or tuck excess crust underneath and crimp the edges. Unfold crust and use hands to fit the crust to the shape of the pan. Lift crust and place it in a standard 9-inch pie dish. Roll dough into a large circle 1/4-inch thin. Sprinkle work surface with flour and roll pie crust from the center outwards, rotating pie crust and adding more flour as needed to keep from sticking to the counter. To Assemble: Remove pie crust from refrigerator.Preheat oven to 350 degrees Fahrenheit.Use a pastry blender, fork, and/or fingers to combine until crumbs start to clump together.
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