Black Cherry Walnut Pie

• 1 Pie crust:
• 2cups flour
• 1/2 tsp salt
• 2/3 cup unsalted butter
• 1 tsp white vinegar
• 1 tbsp sugar
• 4-5 tbsp ice cold water
• Filling:
• 2 12oz packages frozen black cherries (thawed and drained)
• 3/4 cup black cherry juice (plus 1/4 cup)
• 1 cup sugar
• 4 tbsp corn starch
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• pinch of powdered cloves
• 1/4 tsp of almond extract
• Topping:
• 1/2 cup flour
• 1/2 cup light brn sugar
• 1/4 cup butter
• 1/2 cup walnuts

1. Preheat oven to 350
2. In a food processor add flour, salt, sugar and process for 2-3 seconds. Add butter and give 9-10 1 second pulses. Turn on processor again and drizzle water until dough becomes a ball. Remove and place ball between 2 sheets of wax paper and roll out to pie crust thickness. Place in pie plate and shape. Then refrigerate while preparing filling.
3. For Filling in a heavy stainless sauce pan add cherries and 3/4 cup cherry juice and 1 cup sugar and bring to a boil. Mix remaining 1/4 cup cherry juice with 4 tbsp corn starch and add to sauce pan to thicken reducing heat. When sauce is to a thick filling consistency add cinnamon, cloves, salt, and almond extract. Pour mixture into pie crust. For the crumb topping: Place Flour, Sugar and butter in a food processor and pulse til crumbly. In a mixing bowl add the walnuts to the Four mixture and toss until incorporated and place on top of filling and bake until the pie crust is golden brown. Serve warm with blue bell homemade vanilla ice cream!

pie crust, flour, salt, unsalted butter, white vinegar, sugar, water, filling, black cherries, black cherry juice, sugar, corn starch, salt, cinnamon, almond, topping, flour, sugar, butter, walnuts

Taken from www.epicurious.com/recipes/member/views/black-cherry-walnut-pie-1211290 (may not work)