Betty Renner of Central Lake created this head-turner pie for the 6th annual cherry recipe contest at Friske Orchards. It won 3rd place in the pie category.
- 1 cup pecans, chopped, roasted
- 2/3 cup all-purpose flour
- 1 package (18 oz.) refrigerated sugar cookie dough
- 2 24 oz. bags of frozen Red Montmorency Cherries
- 2 cups sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cups sugar
- 1/2 cups dark brown sugar, packed
- 2 teaspoons cinnamon
- 1 cup butter, melted
Preheat oven to 400 degrees. Spread pecans on ungreased baking sheet and bake until lightly browned, 2-3 minutes. Cool. Make the crust by coating the bottom and inside of 9” springform pan with cooking spray. In food processor, process the roasted pecans until finely ground. In a medium mixing bowl crumble the cookie dough and beat flour into dough until combined. Stir in ground pecans. Press dough into bottom and up sides of pan. Refrigerate 20 minutes.
Reduce oven temperature to 375 degrees and bake crust 15 minutes or until lightly browned. Combine all the filling ingredients except the almond extract into a large saucepan. Over medium heat bring to a boil. Boil until mixture thickens slightly. Remove from heat and add almond extract.
Pour the filling into the cookie pie shell and top with the crumb topping.
At low speed combine flour, sugars and cinnamon. Gradually add butter beating until wet crumbs form. Spoon the crumb mixture over the pie filling. Bake uncovered 45 minutes or until lightly browned. Cool on rack. Remove from pan. Cool completely before serving.