Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cherry Pie with Almond Crumble 3.6 (48) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 8 Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer. Ingredients 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface ¾ cup granulated sugar ½ teaspoon fine salt, divided 6 cups drained jarred sour cherries (from three 24-ounce jars) 1 teaspoon pure vanilla extract 1 Basic Pie Crust or store-bought pie crust in a deep-dish 9-inch plate 1 large egg white, lightly beaten ½ cup light-brown sugar 1 stick cold unsalted butter, cut into pieces ¼ cup almonds Directions Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture. In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling. Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days. Cook's Notes Go DeepAt the store, look for deep-dish crusts. Roll dough 1/8 inch thick and crimp as desired. Rate it Print