Georgia Magazine - September 2024 - 40

GEORGIA Cooks
PIE BAR'S TART CHERRY CRUMBLE PIE
1 regular pie dough, rolled out
Filling
6 cups tart cherries, fresh or frozen, pitted
1 cup granulated sugar
1/2 teaspoon almond extract
1 tablespoon lemon zest
3 tablespoons quick-cooking " minute " tapioca
Crumble Topping
3/4 cup all-purpose flour
1-1/4 cup quick-cooking oats
3/4 cup light brown sugar
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1/8 teaspoon coarse kosher salt
9 tablespoons unsalted butter, melted
For the filling: Place the pitted tart cherries in a large bowl.
In a small bowl, combine granulated sugar, almond extract,
lemon zest and " minute " tapioca. Pour the combined ingredients
over the cherries.
Mix with your hands
until the cherries are
completely coated.
For the crumble:
Combine flour, oats,
light brown sugar,
almonds, cinnamon
and salt in a large
bowl. Pour melted
butter over the dry
ingredients. Mix until
combined.
To assemble the
Tart Cherry Crumble Pie
pie: Preheat oven to
425 degrees. Place the
rolled pie dough into
a 9-inch pie pan. Pile
the cherry filling into the pie crust. Using your hands, press the
cherries down gently. Pour the crumble topping over the
cherries, making sure they are covered completely.
Place the pie on a baking sheet and bake for 25 minutes on
the bottom rack of the oven. Reduce the oven temperature to
375 degrees, move the pie to the middle rack and continue to
bake for 45 minutes.
Reduce the oven temperature to 350 degrees. Rotate the pie
180 degrees and bake for an additional 20-30 minutes, depending
on your oven. The pie is ready when the crust is golden
brown and the cherry juices are bubbling. Note: If using fresh
cherries, your bake time may be a bit shorter.
Once the pie is done, remove it from the oven and allow it
to cool on the counter. Note: Once baked, this pie will last in the
refrigerator for up to 7 days. Serves 8.
40 Georgia Magazine September 2024
Apple Streusel Pie
PIE BAR'S APPLE STREUSEL PIE
1 regular pie dough, rolled out
1/4 cup ready-made caramel sauce, plus a pinch of sea salt for
salted caramel sauce, if desired
Filling
6 cups apples, such as Granny Smith
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons all-purpose flour
Streusel Topping
1 cup all-purpose flour
4 tablespoons granulated sugar
3 tablespoons light brown sugar
1/8 teaspoon coarse kosher salt
6 tablespoons cold unsalted butter, cubed
For the filling: Peel, core and slice apples 1/4-inch thick
and place in a large bowl. Combine sugar, cinnamon, nutmeg
and flour in a small bowl. Pour the combined dry ingredients
over the sliced apples. Mix with your hands until the apples are
completely coated.
For the streusel: Add flour, granulated sugar, light brown
sugar, salt and cold cubed butter to a food processor fitted with
the blade attachment. Quickly pulse the ingredients together
until the butter resembles tiny peas through the dry ingredient
mixture. Note: Avoid overmixing because it will acquire a paste/
dough consistency. If not using immediately, place in the
refrigerator to keep the butter cold.
To assemble the pie: Preheat oven to 400 degrees. Place the
rolled pie dough into a 9-inch pie pan. Pile the apple filling into
the pie crust. Using your hands, press the apples down gently.
Pour the streusel topping over the apples, making sure they are
covered completely. Using your hands, gently press down the
streusel topping to flatten it out.
Place the pie on a baking sheet and bake for 25 minutes on
the bottom rack. Reduce oven temperature to 375 degrees, move
the pie to the middle rack and continue to bake for 30 minutes.
Reduce oven temperature to 350 degrees. Rotate pie 180 degrees
and bake for an additional 20-30 minutes, depending on your
oven. The pie is ready when the crust is golden brown and the
apple juices are bubbling slightly.
Once the pie is done, remove it from the oven and allow
it to cool on the counter. As it cools, drizzle caramel sauce (or
salted caramel sauce) over the top of the pie. Note: Once baked,
this pie will last in the refrigerator for up to 7 days. Serves 8.
COURTESY PIE BAR
COURTESY PIE BAR
Georgia Magazine - September 2024

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