Emile Henry Recipes

Cherry-Blueberry Almond Crumb Pie recipe

Temperature: 400° F

Ingredients

Crisco Pie Crust
  • 1-1/2 cups low-protein flour such as White Lily all-purpose
  • 1/4 tsp.  baking powder
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 cup Crisco all-vegetable shortening, chilled in freezer
  • 4-6 Tbsp. ice water
Almond Crumb Topping
  • 3/4 cup white whole wheat flour
  • 1/3 cup almond meal (or finely ground almonds)
  • 3/4 cup lite brown sugar
  • 1/4 tsp. cinnamon
  • 6 Tbsp. butter, melted and partially cooled
  • 1/4 cup sliced almonds
Cherry-Blueberry Pie Filling
  • 1 can (14.5 oz.) pitted red tart cherries, drained, juice reserved
  • 1 can (15 oz.) pitted dark sweet cherries, drained, juice reserved
  • 1 pt. fresh or frozen blueberries, rinsed, drained
  • 1/4 tsp almond extract
  • 1 tsp. lemon juice
  • 1/2 tsp. finely grated orange zest
  • 3 Tbsp. cornstarch
  • 1/4 cup  sugar
  • 1/2 cup red tart cherry preserves

Instructions

Pie Crust: Combine flour, baking powder, salt and sugar in resealable sandwich bag. Seal and place in freezer 15 minutes. Empty contents of sandwich bag into work bowl of food processor. Cut Crisco into 6 pieces and add to work bowl. Pulse till contents are like wet sand, then pour into medium mixing bowl. Add ice water and toss with fork or hands, using only enough water to hold ingredients together. Form into a disc, wrap in plastic wrap and refrigerate 15 minutes. Roll out crust and fit into 8" Emile Henry pie plate. Refrigerate.
Almond Crumb Topping: Wipe out work bowl. Combine flour, almond meal, sugar and cinnamon in work bowl; pulse briefly to combine. Add butter and pulse till well mixed. Refrigerate.
Cherry-Blueberry Pie Filling: Heat oven to 400F. In large bowl, combine cherries, blueberries, extract, juice and zest; set aside. From reserved juices, mix 3 Tbsp. juice with 3 Tbsp. cornstarch; set aside. Boil remaining juice and sugar in 2-quart saucepan on high heat till reduced and slightly syrupy, about 1/2 hour. Stir in cornstarch and boil 2 minutes, or till thickened. Remove from heat; stir in preserves; cool slightly, then add to fruit, tossing lightly to combine. Spoon filling into crust and bake 30 minutes in lower part of oven. Take pie out of oven and spoon topping over fruit. Add pie shield to protect edges from burning. Replace in oven and bake additional 20 minutes. Sprinkle almonds over top of pie and bake additional 8 -10 minutes, or till pie is bubbling.

Submitted By: J. Castranova - New Bern, NC
Cherry-Blueberry Almond Crumb Pie