Cherry Pie with Almond Crumble

I love making a pie for the 4th of July--feels like tradition :) I found this recipe from one of my Everyday Food magazines and have been wanting to try it for awhile. I know not everyone is crazy about cherry pie, but I thought with the cobbler-like topping, it would make anyone want to rethink trying it! It was delicious! The crumble on top really did take the flavor to the next level. Even if you're not a big cherry fan (and you really could use a different fruit if you want), you should give this recipe a try!

Ingredients: -1 c. plus 1 Tbsp. all-purpose flour, divided, plus more for work surface -3/4 c. granulated sugar -1/2 tsp. salt, divided -6 c. drained jarred sour cherries (from three 24-oun. cans) -1 tsp. pure vanilla extract -1 homemade or store-bought pie crust in a deep-dish 9-in. plate -1 large egg white, lightly beaten -1/2 c. light brown sugar -1 stick cold unsalted butter, cut into pieces -1/4 c. almonds 1. Preheat the oven to 375 degrees F, with racks in middle and lower thirds. In a large bowl, stir together 1 Tbsp. flour, granulated sugar, and 1/4 tsp. 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 c. flour and 1/4 tsp. 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, 30-45 mins. Tent pie loosely with foil; bake until juices in center are bubbling, 30-45 minutes more.

Transfer to a rack and let cool. Serve warm or at room temp. (Cover and keep at room temp. up to 3 days) Tastes great with a scoop of vanilla ice cream!