Toni Patisserie and Café: Cherry Almond Streusel Pie

A delish pie/cobbler hybrid. Bring on the vanilla ice cream!

1 10-inch pie crust, prebaked until golden brown

Streusel:
6 oz all-purpose flour
Small pinch of salt
8 3/4 oz granulated sugar
4 ¼ oz cold butter, diced
2 oz sliced or slivered almonds
1. Combine dry ingredients into a mixing bowl with a paddle attachment.
2. Add butter and mix until butter is pea size. Add almonds and refrigerate.

Filling:
29 oz tart cherries, pitted
1 cup sugar
3 tbsp cornstarch
1. Drain cherries, reserving 1 cup liquid.
2. Mix sugar and cornstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more minute until thick and clear.
3. Remove from heat. Stir in cherries.
4. Pour into prepared pie crust. Top with streusel. Bake at 350 for 55 min.

Toni Patisserie and Café, 65 East Washington Street (between Wabash Avenue and Dearborn Street); 312-726-2020.

Photo: Courtesy of Toni's