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FEATURED RECIPE
Cherry Almond Crumble Pie
​For the filling:
  • 1 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp sugar
  • 1 jar Stonewall Kitchen Sour Cherry Jam or Bada Bing Cherry Jam
  • 5 cups fresh or frozen (thawed and drained) cherries*
  • 3/4 cup crumbled pure almond paste
*Can use either red tart cherries or dark sweet cherries. Also, if cherries are small, you can add more than 5 cups.
Crumble Topping:
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • ¼ tsp cinnamon
  • ¼ cup butter
  • ½ cup slivered almonds
Butter Pie Crust:
  • 1¼ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup butter, chilled and diced
  • ¼ cup ice water
Butter Pie Crust: In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Flatten slightly into a round disk, wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.  

Filling: Preheat oven to 350° F. Place prepared pie crust in 9-inch glass pie plate. For filling, in large bowl, stir together cherry jam, cherries and any remaining juices, flour, sugar, and the cinnamon. Sprinkle almond paste over crust bottom in pie plate. Spoon cherries on top of crumbed almond paste. For topping, combine flour, sugar, cinnamon, and almonds. Cut in butter until crumbles are the size of small peas. Sprinkle evenly over cherries. Bake 1 hour to 1 hour 15 minutes until cherries are bubbling and topping is golden brown. After about 30 minutes, you may place foil around edges to prevent crust from getting too dark. Serve warm or cool.

RECIPE & PHOTO FROM:  Stonewall Kitchen
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