Sour-Cherry-Almond Crumb Pie

Health score
1%
Sour-Cherry-Almond Crumb Pie
45 min.
8
430kcal

Suggestions


Indulge your senses with our delightful Sour-Cherry-Almond Crumb Pie, a dessert that perfectly balances tartness and sweetness in every bite. This pie is not just a treat for the taste buds; it’s a celebration of seasonal flavors, showcasing the vibrant taste of fresh sour cherries paired with the rich, nutty essence of almond. Whether you're hosting a gathering or simply treating yourself, this pie is sure to impress.

Imagine the aroma of cherries mingling with the warm notes of almond and brown sugar as it bakes in your oven. The crumbly topping adds a satisfying texture that contrasts beautifully with the juicy filling, making each slice a delightful experience. With a preparation time of just 45 minutes, you can whip up this stunning dessert without spending all day in the kitchen.

Perfect for any occasion, from summer picnics to cozy family dinners, this Sour-Cherry-Almond Crumb Pie is a versatile addition to your dessert repertoire. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Get ready to wow your friends and family with this irresistible pie that’s as pleasing to the eye as it is to the palate!

Ingredients

  • 0.3 cup almond paste 
  • 0.3 cup almonds sliced
  • 0.3 cup brown sugar packed
  • cups cherries fresh sour pitted
  • tablespoons cornstarch 
  • 0.5 cup flour all-purpose
  • tablespoon juice of lemon fresh
  •  pie crust dough (recipe below)
  • inch salt 
  • cup sugar 
  • tablespoons butter unsalted

Equipment

  • bowl
  • oven
  • pie form

Directions

  1. Preheat oven to 400F. Make filling: In a bowl, mix cherries, sugar, cornstarch and lemon juice.
  2. Roll out dough into an 11-to-12-inch round and fit into a 9-inch pie pan. Crimp edge.
  3. Make topping: In a bowl, crumble flour, butter, almond paste, brown sugar and salt until blended. Toss in almonds.
  4. Spoon filling into pie shell; sprinkle with topping.
  5. Bake until topping is golden, about 1 hour.
  6. Let cool.

Nutrition Facts

Calories430kcal
Protein4.27%
Fat31.31%
Carbs64.42%

Properties

Glycemic Index
22.14
Glycemic Load
24.97
Inflammation Score
-4
Nutrition Score
7.5834782803836%

Flavonoids

Cyanidin
31.36mg
Pelargonidin
0.28mg
Peonidin
1.55mg
Catechin
4.56mg
Epigallocatechin
0.45mg
Epicatechin
5.2mg
Epicatechin 3-gallate
0.05mg
Eriodictyol
0.1mg
Hesperetin
0.27mg
Naringenin
0.04mg
Isorhamnetin
0.15mg
Kaempferol
0.26mg
Myricetin
0.05mg
Quercetin
2.39mg

Nutrients percent of daily need

Calories:429.85kcal
21.49%
Fat:15.46g
23.79%
Saturated Fat:5.71g
35.71%
Carbohydrates:71.59g
23.86%
Net Carbohydrates:67.82g
24.66%
Sugar:47.67g
52.97%
Cholesterol:15.05mg
5.02%
Sodium:95.82mg
4.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.75g
9.49%
Manganese:0.38mg
18.77%
Vitamin E:2.28mg
15.19%
Fiber:3.77g
15.07%
Vitamin B2:0.19mg
11.14%
Vitamin B1:0.16mg
10.81%
Folate:40.83µg
10.21%
Vitamin C:7.98mg
9.67%
Magnesium:36.82mg
9.21%
Potassium:322.46mg
9.21%
Iron:1.62mg
9.01%
Phosphorus:84.71mg
8.47%
Copper:0.17mg
8.44%
Vitamin B3:1.45mg
7.23%
Selenium:4.7µg
6.72%
Calcium:48.99mg
4.9%
Vitamin A:241.53IU
4.83%
Vitamin K:4.24µg
4.04%
Vitamin B6:0.08mg
3.82%
Vitamin B5:0.37mg
3.71%
Zinc:0.46mg
3.07%
Source:My Recipes