86 NOVEMBER 2018
Dark-Cherry Crumble Pie
ACTIVE 35 MIN; TOTAL 5 HR 50
MIN; SERVES 8Whole sweet cherries mingle with
amaretto and toasted oats in
Broussard’s delicious fruit pie.12 cups pitted fresh or
thawed frozen dark sweet
cherries (about 4 lb.)
2 cups granulated sugar
2 Tbsp. fresh lemon juice
2 Tbsp. amaretto
1 tsp. almond extract
1 / 2 tsp. kosher salt
1 Tbsp. fine yellow cornmeal
1 Master Pie Dough pie shell
(recipe p. 89)
1 / 2 cup uncooked regular
rolled oats
1 / 3 cup unbleached
all-purpose flour
(about 1^1 /^2 oz.)
1 / 4 cup light brown sugar
1 / 4 cup cold unsalted butter,
cut into^1 /^2 -inch pieces- Preheat oven to 350°F. Stir
together cherries, granulated
sugar, and lemon juice in a large
saucepan. Cook over medium-
high, stirring often, until cherries
soften and release liquid, about
15 minutes. Pour mixture into a
colander set over a bowl; let
drain 20 minutes. - Transfer drained cherries to a
large bowl; reserve strained
juice for another use. Stir in
amaretto, almond extract, and
salt. Sprinkle cornmeal in an
even layer over bottom of frozen
pie shell; pour cherry mixture
evenly into prepared pie shell.
Bake in preheated oven until
crust is light golden brown,
about 35 minutes. - While pie bakes, stir together
oats, flour, and brown sugar in a
bowl. Add butter; using your
hands, incorporate butter until
mixture resembles small peas. - Remove pie from oven;
sprinkle with oat mixture. Return
to oven; bake at 350°F until top-
ping and crust are golden brown,
about 20 minutes. Transfer to a
wire rack to cool completely, at
least 4 hours or up to overnight.
Maya-Camille Broussard
Justice of the Pies, Chicago
justiceofthepies.comWhen Maya-Camille Broussard was young, her father, Stephen J. Broussard,
a criminal defense attorney on the West Side of Chicago, would pull her
away from the TV and into the kitchen. She later realized these lessons were
about more than cooking. “Baking taught me to be precise while also being
patient,” says Maya-Camille. Her father was passionate about helping his
clients to reform their lives, and at her shop, Justice of the Pies, which
Maya-Camille started in his honor, community development and creating
employment opportunities are key ingredients. “No matter where a pie is
made in the world, it’s still a pie that we can all enjoy,” she says. “Similarly,
no matter a person’s gender, sexual orientation, race, wealth, or disability
status, they’re still a person who deserves the best that life has to offer.”A truly great pie brings people together. That’s just a fact. If you’re going to make
a memorable one, you have to put a little part of yourself in it and take something
from what’s around you. Sure, a store-bought pie shell and canned filling can be
baked, sliced, and served (and folks will feel lucky to eat it). But there’s a particular
alchemy that occurs when a baker gets their hands in the mix, working the flour
and fat to just the right feel and composing a filling from ingredients that taste like
a particular place and time. Pies are more than just dessert: They are an exercise in
evenhandedness, meant by design to be sliced and shared with loved ones. Whether
they’re brought out at the end of a communal meal or presented as an excuse for
an impromptu afternoon get-together, when people gather to eat and talk over pies,
good things happen. For these five pie makers, that’s a perfect opportunity to use
their wares to help make the world just a little sweeter.FOOD STYLING: EUGENE JHO; PROP STYLING: CARLA GONZALEZ-HART. PORTRAIT (PREVIOUS PAGE): CALLIE LIPKIN