![]() ![]() There is to much crumble and it almost burnt before the pie was done. I have made this twice so far one with the crumble and one with pastry top from doubling the recipe. Pie has a nice golden crumb topping perfect with the cherries and was a huge hit. Used half portions of the dry ingredients for the topping, covered the topping during the first 30 minutes of baking with foil. Overall excellent.Īs the others suggest the topping would be too much. Next time I will try without sugar as other reviews have suggested and try a little more tapioca as I think the pie was a little bit runny (perhaps because of the frozen cherries). I used frozen cherries and covered the pie after the initial 30 min. ![]() ![]() i would definitely recommend this recipe - with a side of vanilla ice cream of course! this was delicious! i used sour cherries from the farmers market, didnt transfer all the juices, and it was perfect! there was a bit extra topping left over, not too much though. I have never made a pie from scratch before so i thought it would be good to start with one where i only had to worry about one crust. It makes a smooth, velvety sauce without starchiness or undesirable gelling. Breakfast, lunch, dinner, dessert during cherry season!īy the way, tapioca is only ok as a thickener- cornstarch is much better. We are allergic to milk/butter so I make this without the crust, and use olive oil instead of butter in the topping, and we LOVE it. Thank you all the tips from the other reviewers :-) It turned out great and got a lot of compliments from my colleagues. Lastly, I also covered the pie so the topping would not burn for the first 30 mins. I also made half recipe of the topping which was perfect for one pie. I cooked the cherries with the sugar and salt only since I had no brandy or tapioca. I used sweet cherries that we picked two days ago from Brentwood. I agree that the recipe makes a lot of topping, but I love a good streusel topping, so I used all of it! For me, the 425 degree temperature was a little too hot I had to cover with foil about 20' into the bake time to prevent it from burning. I used Bing cherries and my own pie crust, and since I don't have a deep dish pie pan, I used a 10" dish, which worked well. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer. Transfer to 9-inch-diameter deep-dish glass pie dish. ![]() Roll out dough on lightly floured surface to 13- to 14-inch round. Rub in with fingertips, pressing mixture together until moist clumps form chill until ready to use. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.īlend oats, flour, sugar, almonds, cinnamon and salt in large bowl. Mix cherries and juices, sugar, tapioca, kirsch and salt in bowl. Wrap in plastic chill at least 30 minutes and up to 1 day. Gather dough into ball flatten into disk. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Beat 2 tablespoons ice water and yolk in bowl to blend. Using on/off turns, process until mixture resembles coarse meal. Blend flour, sugar and salt in processor 5 seconds. ![]()
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