I feel like our summer is fading as fast as the Bee Balm. Here is a pretty butterfly enjoying the fading Bee Balm. Remove the baked pie to a wire rack and cool before serving. If necessary, cover the pie with foil to prevent excessive browning. Bake for 45-60 minutes or until the topping is golden brown and filling is bubbling. On a well-floured surface, roll pie crust into a 12 circle. Add cherries, lemon juice, vanilla, cinnamon and nutmeg stir until well combined. Place the pie plate on a cookie sheet lined with aluminum foil. Using a medium bowl, add sugar, brown sugar and cornstarch stir until well combined. Sprinkle the almond crumb mixture over the cherry filling. Pour the cherry filling mixture into the unbaked pie shell. Add the nuts and pulse till coarsely ground. Add the butter and process until the mixture is crumbly it should still have a dry look to it – don’t over process. Place the filling in the fridge while you prepare the topping. Stir until the cornstarch mostly dissolves. In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. In a food processor bowl, mix the granulated sugar, light brown sugar, flour, and salt together. Place the crust into the fridge to cool while you prepare the rest. Remove from the heat stir in the almond extract. Bring to a boil cook and stir for 2-4 minutes or until thickened. In a large saucepan, combine the remaining 1/2 cup of sugar, cornstarch, and salt, Add the cherries and the 1/2 cup cherry juice. Let sit, stirring occasionally until 1/2 cup of liquid has drained from the cherries. Place in a colander set over a large bowl to catch any juices. Toss the cherries with 1/2 cup of the sugar. Refrigerate until ready to add the pie filling. Good to know for future pie baking.ġ refrigerated piecrust (such as Pillsbury)įit the pie crust into a 9-inch pie pan and crimp as desired. I did find frozen Michigan tart cherries at a local food specialty store. This type of cherry is excellent for pies, preserves, and juice. The primary variety grown is the Montmorency. Michigan produces 70 to 75 percent of the tart cherries grown in the United States. Cherry Crumb Pie Filling single pie crust for a 9-inch pie 4 cups pitted sweet cherries from 2 to 3 pounds of un-pitted cherries 1/3 to 2/3 cup granulated. As it happened, the cherry trees thrived and today with 3.8 million tart cherry trees. But the main cherry production is in the Grand Traverse area.Ĭherry trees were planted there in 1852 by Peter Dougherty, a Presbyterian missionary and one of the first European settlers in the Traverse City Area. There are a few other orchards nearby that grow cherries (mostly the sweet variety) and occasionally I have seen tart cherries at the local Farmers Markets. Add confectioners' sugar and vanilla beat until soft peaks form. Just before serving, in a small bowl, beat cream until it begins to thicken. One of the pies I made was this Cherry Crumb Pie. Crumb-Topped Cherry Pie Recipe: How to Make It new Bake at 425 for 35-45 minutes or until crust is golden brown and filling is bubbly. I made a couple of pies and I froze the rest for later use. Even with a good cherry pitter, it took a while to pit all of the cherries. Earlier in the summer, I bought 7 pounds of tart cherries from nearby Robinette’s Orchard.
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