This lovely combination is a real winner. The sweet-tart cherry-apricot filling pairs beautifully with the rich streusel topping that gets its unique flavor from almond paste.
Cooking.com Tip: What makes this pie extra tasty is just-ripened fruit, like fresh apricots and Bing cherries. In some areas you can pick them yourself at local cherry farms and bring home as many as you can carry. To make sure you get all the juice and flavor, you'll want to remove the pits using a cherry pitter. This will also make the process quick and painless - a thumb rest makes it comfortable to press down repeatedly -- especially when you pit large quantities in one sitting. It also works well for pitting olives and dates.
- For Streusel:
- 1/2 cup all-purpose flour
- 6 tablespoons (packed) golden brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/3 cup crumbled almond paste (about 2 3/4 ounces)
- 1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup sliced almonds
- For Filling:
- 1 cup sugar
- 4 1/2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1 pound Bing cherries, stemmed, pitted, halved (about 21/4 cups)
- 1 pound ripe apricots (about 6 medium-large), halved, pitted, each half cut into 4 wedges (about 3 cups)
- 1/2 cup apricot preserves
- Tender Pie Crust Disk (see recipe)
- Vanilla ice cream or sweetened whipped cream (optional)
Companion recipe: The Perfect Pie Crust
FOR STREUSEL: Whisk the flour, brown sugar, cinnamon and salt to blend in a medium bowl. Add the almond paste and butter. Rub in with fingertips until the mixture begins to clump together. Add the almonds and work in with fingertips until well incorporated. Refrigerate until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
FOR FILLING: Line a baking sheet with foil; place in the bottom of the oven. Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the sugar, cornstarch and cinnamon in large bowl to blend well. Add the cherries, apricots and apricot preserves and toss to blend well with sugar mixture. Let stand until juices form, about 20 minutes.
TO ASSEMBLE: Roll out 1 pie crust disk on a generously floured surface to 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the crust edges under and crimp edges decoratively, forming a high standing rim 1/2 to- 3/4-inch above the sides of dish. Spoon the filling into the crust.
Bake the pie 30 minutes. Cover the edges with a foil collar to prevent overbrowning. Bake the pie until the filling just begins to bubble at the edges, about 15 minutes longer. Sprinkle the streusel over the top of the pie. Continue to bake until the crust and streusel are deep golden brown and the filling bubbles thickly in center, about 45 minutes longer. Transfer to a rack and cool at least 2 hours. Serve slightly warm or at room temperature with ice cream or sweetened whipped cream, if desired. (Can be prepared 8 hours ahead. Let stand at room temperature.)
Recipe created exclusively for Cooking.com by Margaret Cederberg.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
794 calories; 36g total fat; 47mg cholesterol; 326mg sodium; 115g carbohydrates; 5g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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