Washington Two Cherry Crumble Pie

I love cherry pie.  When I was growing up, we'd go to my Aunt Helen's farm and pick them; definitely better when you pick your own.  In Washington, cherries are in season from late Spring to the end of August and I discovered Rainier cherries add a whole new dimension to my cherry baked goods, not to mention jam.  There are seven varieties we have here and for this pie I chose the Chelan and Rainier.  I also opted for a crumble crust, but you could easily do a top crust with a lattice design.

As an accompaniment, I made vanilla ice cream to go along with the pie.  Don't be too impressed; after I mixed up the custard base, I simply put it into my Cuisinart Ice Cream maker and turned on the switch.  I'm still looking for that old fashioned cranked machine, but the ice cream added that cool counter balance to the warm pie...yum!

Two-Cherry Crumble Pie
1 or 2 disks pie dough
2 lbs. cherries, pitted (choose different varieties for interest)
1 cup sugar (taste the cherries; add or subtract 1/4 cup if needed)
3 T cornstarch
1/2 tsp. almond extract

1 cup almond flour (optional)

Crumble: 
1 cup all-purpose flour
3/4 cup oatmeal
3/4 cup brown sugar, packed
1 cup unsalted butter, melted

Preheat oven to 400F-degrees.  While your dough is chilling.  Pit the cherries.

Roll out the pie dough.  Instead of sprinkling the board with flour, I used almond flour to enhance the flavor of the crust with the cherries.  To make almond flour: Place blanched almonds in the food processor and pulse until you have a fine mixture.  (Be careful not to make almond butter!)

Mix the sugar and cornstarch together and toss with the cherries; using your hands works best.  Add the almond extract and mix well.  Pour the filling into the prepared pie crust.


Meanwhile, in a small bowl, combine all the dry ingredients.  Pour the melted butter over these ingredients and stir with a fork to create the crumble.  Sprinkle on top of the pie.


Place the pie on a separate baking sheet, lined with parchment.

Place in the preheated oven.  Set timer for 15 minutes, then, lower oven temperature to 350F-degrees.  Continue baking 40 to 45 minutes until browned and the "juices" are flowing.  Cool completely before serving unless you like to "scoop" your pie.  Enjoy!