Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour (for base)
  • 8 tablespoons (115g) Unsalted Butter, cold & cubed (for base)
  • 2 tablespoons (25g) Granulated Sugar (for base)
  • ¼ teaspoon Fine Salt (for base)
  • 3–4 tablespoons Ice Water (for base)
  • 4 cups (600g) Pitted Dark Cherries (fresh or frozen)
  • ½ cup (100g) Granulated Sugar (for filling)
  • 3 tablespoons Cornstarch (for filling)
  • 1 tablespoon freshly squeezed Lemon Juice
  • ½ teaspoon Almond Extract (optional)
  • 1 cup (120g) All-Purpose Flour (for crumble)
  • ½ cup (100g) Light Brown Sugar, packed (for crumble)
  • 6 tablespoons (85g) Unsalted Butter, cold & cubed (for crumble)
  • ¼ cup (25g) Rolled Oats (for crumble)
  • ½ teaspoon Ground Cinnamon (for crumble)

Instructions:

  1. Prepare the Pastry: Combine flour, sugar, and salt for the base in a bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water, mixing just until the dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll the chilled dough out large enough to line your 9-inch pie dish. Carefully transfer the pastry to the dish, trim the edges, and crimp decoratively.
  3. Mix the Filling: In a large bowl, gently toss the cherries, sugar, cornstarch, lemon juice, and almond extract until the cherries are evenly coated. Pour this mixture evenly into the pastry-lined dish.
  4. Prepare the Crumble Topping: In a separate bowl, combine flour, brown sugar, oats, and cinnamon. Use your fingertips to cut in the cold butter until the mixture forms uneven, pea-sized clumps.
  5. Assemble and Bake: Sprinkle the crumble topping generously and evenly over the cherry filling. Place the dish on a baking sheet and bake for 50–60 minutes. The topping should be deep golden brown, and the filling should be vigorously bubbling up.
  6. Cool: Let the Old-Fashioned Cherry Bake cool on a wire rack for at least 30 minutes before slicing to allow the filling to set properly.