Cherry-Vanilla Cream Pie

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King Arthur Flour


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: Roll the dough and fit it into a 9-inch pie pan, crimping the edges. Prick the bottom of the crust with a fork or dough docker, and if possible, use pie weights or a nesting pan to line the crust; this will keep it from bubbling. Bake ("blind-bake") the

: In a medium-sized mixing bowl, whisk together the sugar, flour and salt. Add the remaining ingredients, except the cherries, and whisk well. Let the mixture sit for 10 minutes, or for the time it takes to pit and slice the cherries. Whisk the filling to

Pour the filling into the pre-baked crust. Sprinkle the cherries over the top. Some will sink -- don't worry, they're supposed to. Use a pie crust shield or aluminum foil to shield the top edge of the crust. Bake the pie in a 400°F oven for 20 minutes. Wh

: If you have a food processor, just place all of the topping ingredients into the work bowl and process until it begins to form crumbs. To prepare the topping by hand, finely chop the almonds (or use almond flour -- the texture will be a bit less "chunky

By the time the pie has baked for 20 minutes, it will have just begun to set up around the edges. Carefully sprinkle the streusel over the top, leaving the crust shield in place. Bake the pie for an additional 20 to 25 minutes, or until it's puffed, the c

Remove the pie from the oven, cool for about 2 hours, and sprinkle with confectioners' or glazing sugar before serving. Refrigerate any uneaten pie.

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