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. Set aside for 10-15 minutes to cool.Blend flour, sugar and salt in processor 5 seconds.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |