On the chilliest day in Chicago - and it can get darned chilly in the Windy City - still it's always warm and cozy inside my daughter Claire and son-in-law's Miguel's house.
On Saturday afternoon Claire and I went out for walk to Bucktown, which is the next neighborhood over from Claire's Logan Square neighborhood.
Cherry Almond Streusel Pie
2 cans of tart red cherries.
2 tablespoons of quick-cooking tapioca
1 cup sugar
1/4 teaspoon of cinnamon
1 9-inch unbaked refrigerated roll-out pie crust
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup slivered almonds
Mix the two cans of cherries with their juices with the tapioca, sugar, and cinnamon. Let stand for 15 minutes.
Mix the flour and brown sugar then cut the butter into the flour and sugar until the mixture is crumbly. Mix in the almonds.
Roll out the pie crust, place it in a 9-inch pie pan and spread the cherry mixture into the pie crust. Spoon the streusel mixture over the cherries.
Bake at 375 for 45-50 minutes, until the filling is bubbly and topping well-browned.