Cherry Pie with Almond Crumble
serves 8, total time 1-1/2 hours + cooling
1 cup plus 1 tbls all-purpose flour (spooned and leveled), divided, plus more for work surface
3/4 cup granulated sugar
1/2 teaspoon fine salt, divided
6 cups drained jarred sour cherries (from three 24-ounce jars)
1 teaspoon pure vanilla extract
1 homemade or store-bought pie crust in a deep-dish 9-inch plate
1 large egg white, lightly beaten
1/2 cup light-brown sugar
1 stick cold unsalted butter, cut into pieces
1/4 cup almonds
1 Preheat oven to 375 degrees F, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
2 In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
3 Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to rack and let cool. Serve warm or at room temp. (Cover and keep at room temp, up to 3 days.)