To organize for my once-a-year bitter cherry pie, I made a particular journey into the town to attempt to discover natural bitter cherries. Alas, there have been no natural ones to be discovered on the Union Sq. greenmarket, however I scored some that they claimed had been “minimally sprayed” – most likely a crock however I purchased them anyway. If it’s a alternative between that and no cherry pie, I’ll flip a blind eye this one time. And the season for tart cherries is so quick, I needed to act quick. (Don’t even consider making this with candy cherries – it’s not the identical factor in any respect.)
I broke from custom a bit this 12 months by doing a crumb high crust. This recipe is customized from from Melissa Murphy’s wonderful The Sweet Melissa Baking Book, though I discovered it on Smitten Kitchen. I made just a few small modifications:
- Extra cherries – the quantity specified didn’t appear to be sufficient.
- A distinct backside crust and slighly-adapted almond crumb topping, to veganize.
- Barely much less sugar within the topping.
- No pre-baking of the underside crust – I swear my vegan crust doesn’t get soggy!
The end result was excellent. There’s simply nothing as elegant as biting into a bit of bitter cherry pie – first you’re hit with the sweetness then you definately chew into the cherry and …wow! By the way in which, I don’t know why folks insist on placing almond extract in cherry pies – why would you need to intervene with the proper style of this good fruit?
Vegan Bitter Cherry Pie with Almond-Oat Crumble
For the underside crust:
1 half of cups flour, sifted earlier than measuring* (I like to recommend half white flour, half entire wheat pastry flour)
half of teaspoon salt, barely rounded
1/four cup + 2 tablespoons natural high-oleic safflower oil
three tablespoons non-dairy milk (I used Pacific Seven-Grain milk)
For the almond crumble:
2/three cup rolled oats (not fast) floor in a meals processor
half of cup entire wheat pastry flour
1/three cup brown sugar
1/four teaspoon floor cinnamon
1/four teaspoon salt
three/four cup uncooked entire almonds, coarsely floor in a meals processor
2 tablespoons chilly Earth Steadiness margarine, minimize into items
2 half of tablespoons natural high-oleic safflower oil
For the bitter cherry filling:
three/four cup sugar
three half of tablespoons cornstarch
2 half of quarts recent bitter cherries, pitted, with juice
Warmth the oven to 375.
Almond crumble: Grind the oats effectively in a meals processor. Add the flour, sugar, cinnamon, salt and almonds. Course of till the nuts are nearly floor however nonetheless crumbly (not all the way in which to a wonderful grind.) Place in a bowl, add the Earth Steadiness and drizzle on the oil. Combine together with your fingers by pinching them collectively. Sprinkle with 1 or 2 teaspoons of water, and mix once more flippantly together with your fingers till the combination is coarse and crumbly.
Cherry filling: In a big bowl, combine the cherries with the sugar, cornstarch and salt.
Backside crust (don’t put together upfront): Combine the flour and salt in a bowl. Place the oil in a glass measuring cup, then add the milk, with out stirring. Add to the flour combination and mix shortly. Roll out between two items of wax paper, till it’s about 12 inches in diameter. Take away the highest sheet, and switch the crust over right into a 9-inch pie plate. Take away the second sheet of wax paper. Crimp the perimeters, utilizing the thumb and forefinger of 1 hand, and the index finger of the opposite hand.
Assembling the pie: Pour the cherries, together with the liquid, into the pie pan lined with the underside crust. (In case your quarts of cherries had been beneficiant, chances are you’ll find yourself with a dozen or so extra cherries than you possibly can match – don’t power it.) Sprinkle the almond crumble over the cherries. Place the pie plate on the oven rack, with a bit of foil on the rack beneath. Bake for about 1 hour, or till the juices are effervescent and thick. Cool on a rack to room temperature earlier than serving.
* Should you don’t have a sifter, spoon the flour flippantly into the measuring cup. Don’t scoop it – the measurement can be completely completely different.