From those who miss the Summer of Pie, a flashback:
There’s something called stacked pie. NPR’s Pie Week lead me to all sorts of discoveries, but the strangest was stacked pie. The idea is that you and the family head out to a big ol’ barbecue. Everyone brings their finest pie, and while the men are firing up the grills, the women stack their pies. Literally, people load their pies one on top of the other. Once you’ve got a nice mound of pies, you slice through them and give every person a multi-flavor piece. Then you dial up the ambulance as the fat content makes its way to your loved ones’ hearts.
The idea is both off-putting and intriguing. When I decided to make two pies last week, I contemplated turning the experience into a stacked pie – thereby expanding my pie repertoire and cultivating a new culinary experience. Then I ran the idea of a Key Lime & Cherry Stacked Pie past Special Correspondent Ariella. When the gut response is “Gross. Why would you do that?” – especially when coming from a dessert maven such as herself – it’s a good idea to quit while you’re ahead.
Cherry Crumble Pie
You know to make Aunt Sheryl’s Perfect Pie Crust
4 c cherries, pitted I now know why they invented the cherry pitter. It keeps your hands from looking like they’re drenched in blood. Plus it halves the time this takes.
1/2 c sugar
1/4 c water
2 tbsp corn starch
1 tbsp lemon juice
1 tsp vanilla
Except for cherries, mix together filling ingredients in a saucepan. Whisk mixture as it heats over a medium flame, until it thickens [about 5 minuets]. Stir in cherries.
Pour fruit into crust, and make
Oatmeal Crumble Topping
1/4 c toasted chopped almonds
3/4 c oatmeal
1/2 c brown sugar [more as needed]
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 c margarine
mix together and crumble on top of pie.
Bake at 375 for 45 minutes, more as needed.