Cherry Pie with Almond Crumb Topping

Ingredients and Weight:

For the Crust: * All-purpose flour: 2 cups (240g) * Unsalted butter, cold and diced: 1 cup (2 sticks) * Ice water: 1/2 cup (120ml)

For the Filling: * Pitted cherries, fresh or frozen: 4 cups (500g) * Granulated sugar: 1 cup (200g) * Cornstarch: 1/4 cup (30g) * Lemon juice: 2 tablespoons (30ml) * Vanilla extract: 1 teaspoon (5ml)

For the Almond Crumb Topping: * Almond flour: 1 cup (120g) * Granulated sugar: 1/2 cup (100g) * Unsalted butter, melted: 1/4 cup (60g)

Preparation Time: 1 hour Cooking Time: 45-50 minutes Difficulty Level: 3/5 (Moderate)

Preparation Method Steps:

For the Crust: 1. In a large bowl, whisk together the flour and salt. 2. Cut the cold butter into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. 3. Add the ice water and mix just until the dough comes together into a ball. 4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

For the Filling: 1. In a large saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. 2. Bring to a simmer over medium heat, stirring occasionally, until the cherries have released their juices and the mixture has thickened about 15-20 minutes. 3. Remove from heat and let cool slightly.

For the Almond Crumb Topping: 1. In a medium bowl, combine the almond flour, sugar, and melted butter. 2. Mix until combined and crumbly.

To Assemble the Pie: 1. Preheat the oven to 375°F (190°C). 2. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. 3. Transfer the dough to a 9-inch pie plate and trim the edges. 4. Pour the cherry filling into the pie crust and spread evenly. 5. Sprinkle the almond crumb topping over the filling. 6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

• Calories: 450 per slice (1/8 of the pie)
• Carbohydrates: 55g
• Protein: 5g
• Fat: 25g

Dish Characteristics:

• Perfectly balanced sweet and tart flavors
• Flaky and buttery crust
• Crunchy and aromatic almond topping
• Classic American dessert with a touch of sophistication

User Comments:

• "This cherry pie is simply amazing! The crust is so flaky, and the filling is perfectly sweet and tart."
• "The almond crumb topping adds a lovely crunch and nutty flavor that complements the cherries beautifully."
• "I've made this pie several times now, and it's always a hit with my guests."
• "This recipe is the best cherry pie recipe I've ever tried. It's easy to follow and the results are always delicious."
• "I love that this recipe uses fresh cherries. It gives the pie a much more intense cherry flavor."

Special Precautions and Tips:

• To prevent the crust from burning, cover the edges with aluminum foil during the last 15-20 minutes of baking.
• If you don't have fresh cherries, you can use frozen cherries instead. Just be sure to thaw them and drain them before using.
• The pie can be stored in the refrigerator for up to 3 days.