Serves…well, it depends: could serve 8 but may only make it to 1.
For the Crust
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon almond extract
1/2 cup chilled butter cut into small chunks
1 1/2 cup flour or for more fluff (unbleached white pastry flour)
1 large egg yolk
1 to 2 tablespoons of ice cold water, if necessary
- Combine the flour, sugar, salt and butter in a bowl and work quickly with fingers until mixture is crumbly. Add in egg yolk until dough is light yellow.
- Mix in the almond extract and shape into a ball. If too dry, add water. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
For the Crumble
1/2 cup flour
1/3 cup oats
1/3 cup brown sugar
1/8 teaspoon salt
1/3 cup chopped almonds
1/3 cup chilled butter, cut into small chunks
1 teaspoon cinnamon
- Combine flour, oats, sugar, cinnamon, salt and almonds in a seperate bowl. Work the butter in with your fingers until the mixture is crumbly.
For the Filling
2 cups husk (ground) cherries
1 small cantaloupe, cut into small pieces
2 tablespoons corn starch
2 tablespoons cinnamon
2 tablespoons lemon juice
1/2 cup brown sugar
- Roll out the pie dough on a lightly floured work surface. Fit the dough into a 9″ buttered pie pan and refrigerate.
- Preheat the oven to 375°F.
- To make the filling, whisk together the sugar, cornstarch and cinnamon (this keeps the cornstarch from clumping together) in a large bowl. Stir in the fruit and lemon juice.
- Pour the filling into the refrigerated pie shell and top with the crumble mixture.
- Place the pie on a baking sheet and bake for 45 to 55 minutes. If the top gets brown before the bottom crust is cooked, turn the oven temperature down to 325°F. It tastes great cold as well as hot.