Sour Cherry Crumble Pie

This is an amazing sour cherry pie that i bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with bing cherries if you add 1 tablespoon of fresh lemon to the filling.

Steps

Roll out a pie crust disk on floured surpace.

Transfer to a 12 inch pie dish.

Trim overhang to 1 inchl.

Fold edges under.

Crim , forming high rim.

Chill at least 30 minutes and up to a day.

For crumble:mix first 6 ingredients in a bowl.

Add butter which should be at room temperature as well as vanilla.

Rub with fingers until small clumps form.

For filling:position rack in enter of oven.

Preheat to 375f place foil-lined baking sheet in bottom of oven to catch spills.

Mix sugar , flour , cinnamon and sald in large bowl.

Add cherries , toss to coat.

Let stand until cherries begin to release juice , stirring occasionally , about 10 minutes.

Add almond extract and tapioca before mixing gently and transfering filling to chilled crust , mounding in center.

You can decrease amount of tapioca if your cherries are not very juicy.

Sprinkle crumble over , covering completely and pressing to adhere.

Bake pie 20 minutes.

Tent loosely with foil.

Bake until filling bubbles thickly.

Ingredients

all-purpose flour, oatmeal, brown sugar, sugar, ground cinnamon, salt, unsalted butter, vanilla extract, sour cherries, almond extract, minute tapioca