Recipe: Cherry Almond Streusel Pie
I baked this for my parents a while ago, and my father said it was the best pie he'd ever eaten; considering that he's had nearly 85 years in which to sample the competition, I'd say he's a pretty good authority.
1 9-inch deep dish pie crust in pan
- 4 cups tart cherries
- 1/8 cup reserved cherry juice or water
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon almond extract
- 3 tablespoons butter
- 3/4 cup cookie crumbs (I used Nilla wafers)
- 1/4 cup brown sugar
- 2 tablespoons ground almonds
- 1/2 teaspoon cinnamon
- 1/4 cup sliced almonds
- 1/4 cup butter, melted
Preheat oven to 350 degrees. Place pie pan on a baking sheet.
In a large bowl, combine cherries, cherry juice, sugar, cornstarch, and almond extract; pour into the pie crust. Dot with butter.
In the same bowl, combine the cookie crumbs, brown sugar, ground almonds, cinnamon, and sliced almonds; stir in the melted butter and spread over the cherries.
Bake for 1 hour, until the topping is golden and the filling is starting to bubble up.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Feb. 16, 2012.