For the crumb- (makes about 2 cups)
1/2 cup brown sugar
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 cup hazelnuts or pecans (or a combo)
1/2 teaspoon salt
6 tablespoons cold butter, cut Into pieces
Whisk together the sugar, lemon, cinnamon, flour, cornmeal, nuts and salt. Add the butter, blending with your fingertips or a fork until the mixture resembles coarse crumbs. Chill until ready to assemble your pie.
For the pie-
1- nine inch pie shell, par-baked (check recipe index for classic pie pastry recipe)
1 & 1/2 pounds wild blueberries
3 tablespoons cornstarch
pinch kosher salt
1/2 cup maple syrup
juice and zest of 1 small lemon
Preheat the oven to 400 degrees F.
Place blueberries in a large bowl. In a small bowl, whisk together cornstarch, salt, maple syrup and lemon juice/zest. Pour the cornstarch mixture over the blueberries, coating the blueberries with the mixture. Scrape the filling into the par-baked pie shell, top with the cold crumb and place the pie on a parchment lined baking sheet. Bake for 15 minutes, reduce oven temp to 375 degrees. Bake an additional 40-50 minutes, covering the top of the pie with a sheet of parchment about halfway through. The pie should bubble around the edges and the crumb should be deeply golden when it's ready. Transfer to a rack to cool, about 3 hours, before slicing. (You can slice sooner but the slices will be more spoon-able than fork-able.)
from Dominique Ansel
2- 4.4 oz. containers Icelandic Provisions Cherry & Almond Skyr
150 g. sugar
64 g. oil
3 large eggs
1 tsp. vanilla extract
1 tsp. salt
250 g. all-purpose flour
½ tsp. baking soda
15-20 whole Amarena cherries (you can substitute fresh cherries, pitted)
½ cup sliced almonds
2 small loaf pans (5” l x 3”w x 2”h)
1. Preheat oven to 325° F
2. In a mixing bowl, combine the skyr, sugar, oil, eggs, vanilla extract, and salt with a spatula. Mix until smooth.
3. Add the flour and baking soda, stirring until just combined. Be careful not to over mix.
4. Butter your loaf pans. Fill both pans halfway up with batter. Divide cherries and scatter the cherries on top of the batter in both pans. Top off with remaining batter until each pan is ¾ full (do not fill to the top, as the cakes will rise in the oven). Sprinkle the tops with a handful of almonds.
5. Bake for 30-35 minutes*, or until a paring knife/cake tester comes out clean and the surface is golden. Let cool for 5-10 minutes before unmolding. Slice and enjoy!
Best enjoyed fresh-baked day of. You can also store in an air-tight container and enjoy next day.
*my bake time was closer to 40 minutes in a conventional oven.