Tart cherry apple pie

So this year I’m not going to miss it!   I’ve put a pop-up reminder on my Google calendar, I wrote it down on a paper calendar, I left a couple of pie recipes I keep meaning to try laying around the house.   Are you in?  Take a break on Thursday at just about 2 pm and have some pie.  That’s March 14 (3.14) at 1:59.  As a [former] scientist, this Mathgeek silly stuff makes me giddy.  As does a good pie.

This winter Locavorious is extraordinary lucky to have in the storage freezer certified organic tart cherries from North Star Organics in Frankfort, MI.  As much as I love simple cherry pie, I’ve been trying to ration out these frozen beauties until we know what this harvest will bring.   I’ve also had a couple of storage apples nearing the end of reasonable consumption….so voilà, a hoarded fruit marriage pie is born.  Of course the internet was already full of examples of folks combining these two classic pie fruits.  I based my locally grown, glorious pie on this blogger’s lovely recipe.

Pie crust: make your favorite, buy one, or use my mother-in-law’s top secret recipe (2/3 cup unsalted cold butter, 1 cup flour, 1/2 tsp salt, 2 1/2 T ice water…food processor.)   Prepare pie crust.  Preheat oven to 400 F.

Take the cherries out of the freezer to defrost a bit.   Can rinse off any ice crystals if desired.

For the filling, combine:
2 1/2 cups apple chunks
12 oz frozen tart cherries
1 T rum
1/2 c sugar
2 or 3 T flour  (use 2 T flour if your cherries are defrosted; use 3 if still pretty frozen)
1 heaping teaspoon ground cinnamon
pinch ground nutmeg
pinch ground cloves

Stir it up in a big bowl and let it sit while you make the crumble topping.

To make a nice crumble topping, combine by chopping with two knives (or a couple pulses in the food processor would work too):
1/4 c flour
1/4 c oatmeal
2 T brown sugar, and
1-2 T cold butter

Fill pie crust with the cherries n apples.  Top with the  crumbly stuff.  Bake for about 35 minutes at 400 F, then remove pie and cover with foil to prevent crust from burning.  Reduce oven temperature to 350 F and bake for another 25-30 minutes.   Let cool for about 1 hour before enjoying.


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