It’s the height of summer.

There’s fun to to be had and gallons of iced tea to drink, so I’m going to keep this short and sweet:

This pie is delicious.

While there are still fresh cherries to be had, I suggest you go pick some up. Grab a tube of almond paste while you’re at it.

And vanilla ice cream. Ice cream will be required.

While the day is still cool(ish), roll out your dough. Squeeze together your almond crumble top. Pit your cherries. Remind yourself that this messy labor will be well worth it, and display your cherry-stained hands with pride this day. 

Slide your creation in the oven until it is hot, bubbling, sticky. Sticky is key here. We want pie juices that coat the tip of a spoon dipped in them. We want pie juices with body.

You’ll have to wait for awhile now, a good long while. Try to remember that your mother was right when she told you that good things come to those who wait. A pie cut too soon is a pie robbed of its chance to be its best self. Who wants to rob a pie of its destiny? Not me. I hope not you.

Let your golden, buttery, crumbly, drippy, sticky pie cool completely. 

And then come the most important parts: 

Invite over some people you like.
Or someone you don’t like.
Or maybe someone you really don’t know it all.

Gather plates, forks, a knife.

Cut into your golden, buttery, crumbly, drippy, sticky pie. 

Give yourself another reminder, this time that the first piece of a dessert is always the hardest and messiest to cut. Especially pie. Attempt the tricky transfer of your fragile slice to a plate. Cover any pie-cutting sins with a goodly-sized scoop of vanilla ice cream.

Repeat as needed until you and your friends, or enemies, or strangers, all are served.

Eat. Enjoy this slice of pie for what it is: the goodness that is the height of summer.

I used to make this as a Raspberry Almond Crumb Pie, and it was also quite tasty. But the cherry version would win in a contest, no doubt. The drawback to using fresh cherries is, of course, the pitting they require. I've tried many different ways to pit cherries without a pitter. The truth is that it is well worth spending $10 on a cherry pitter you'll use a few times a year. I promise. I've also made this pie vegan with spectacular results, substituting Earth Balance Vegan Buttery sticks for the butter in the crumb topping and using a vegan pie crust. 

Cherry Almond Crumb Pie

Adapted from: Sweet Cherry Pie (filling) and Wild Blueberry Pie with Almond Crumble Topping (topping)

Ingredients:
1 prepared pie crust (this is my go-to recipe)

Crumb topping:
3-1/2 ounces almond paste (about half a 7-ounce tube)
4 tablespoons unsalted butter, cut into 1/2” pieces and chilled
2/3 cup all-purpose flour
1/2 teaspoon salt

Filling:
Just shy of 2 pounds fresh sweet cherries
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
Pinch salt

Optional topping: 1/4 cup sliced almonds

Directions:
For pie crust: On a well-floured surface, roll out pie crust to about a 12” diameter. Gently remove from rolling surface and drape into a standard 9” pie pan. Using your fingers, gently press the crust into the corners and up the sides of the pan. Trim edges so that about 1” of dough hangs over the edge of the pan, reserving trimmings for another use. Fold hanging dough under edge of dough in pan. Using your fingers or a spoon, crimp the edges of the dough around the circumference of the pan. Place prepared pan into the freezer while you prepare remaining ingredients.

For topping: Place crumb topping ingredients in a medium bowl. Using a pastry cutter or two forks, combine until the mixture forms coarse crumbs. Squeeze crumbs together with your hands until the topping is uniform in color and texture and holds its shape. Break into large-ish clumps, then refrigerate at least 30 minutes. Alternatively, place the ingredients in a food processor and pulse until clumps form when mixture is squeezed, then refrigerate. 

Meanwhile, preheat oven to 375 degrees and adjust oven rack to middle position. Cover a large rimmed baking sheet with foil and set aside. 

For filling: Wash, de-stem, and pit cherries. Measure out 4 cups of cherries and put in a large bowl, reserving remaining cherries for another use (like immediate snacking). Add granulated sugar, cornstarch, vanilla, and salt; stir together until cherries are thoroughly coated, cornstarch has dissolved, and no dry spots remain. 

Assemble the pie: Remove prepared pie pan from the freezer and place on foil-covered baking sheet. Using a slotted spoon, scoop fruit into crust; make sure to leave any accumulated liquid behind. Distribute refrigerated crumb topping evenly over the surface of the fruit; it's OK if the fruit isn't all covered. If desired, sprinkle sliced almonds over the crumb topping. Bake for about 40 minutes and then check the crumb topping; if it’s already become a toasty brown, loosely cover just the middle of the pie. Continue to bake for an additional 20 - 25 minutes, or until the pie is bubbling and juices are thickened and sticky. If the edges of the crust have become nicely browned before the filling is done, gently drape foil over the crust edges as well and continue to bake until filling is done. Remove from oven and allow to cool for at least 4 hours before slicing. Top with vanilla ice cream for best results. Yield: 8 juicy, delectable slices.