I think this one might have been my favorite dessert-to-share recipe from last year, just barely over the Bourbon Pumpkin Cheesecake that I made. This one is also made from scratch just like grandma always taught me, but (admittedly) I got stuck in a bit of a time crunch when I was making it so I did not make the crust. Stop judging me.
If you do want to get real real with this one, there is an amazingly delicious homemade pie crust recipe available here.
If you'd rather go for the quick-and-easy version, then I recommend the refrigerated Pilsbury pie crusts! They're made just like the women you don't wanna take home to mom, easy and flaky!
yeild: Makes 8 servings
Equipment
* 9" round pie pan
* two large mixing bowls
INGREDIENTS
Crumble:
* 1/2 cup old-fashioned oats
* 1/4 cup all-purpose flour
* 1/4 cup (packed) light brown sugar
* 1/4 cup sliced almonds
* 1/2 teaspoon kosher salt
* 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
Pie
* 6 cups pitted sour cherries in syrup, drained well
* 3/4 cup sugar
* 1/4 cup bourbon
* 3 tablespoons cornstarch
* 2 tablespoons fresh orange juice
DIRECTIONS
Crumble
1. Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain.
3. Cover and chill crumble up to 5 days ahead.
Pie
1. Preheat oven to 350° F.
2. Line baking sheet with foil and set aside. Line pie dish with crust and crimp edges decoratively. Place pie on set aside baking sheet (this will prevent mess in case pie bubbles over).
3. Combine cherries and remaining pie ingredients in a large bowl. Using a spatula, gently mix until cherries are coated and mixture is evenly distributed.
4. Pour cherries into pie crust and top evenly with crumble.
5. Blake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 75-90 minutes.
6. Let pie cool for at least 2 hours at room temperature to allow filling to set properly.
VOILA!
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