As American as...Cherry pie!

The 4th of July means one thing, barbecues!
Since we got invited to this one this year I decided to make some pie. I'm not a huge fan of just eating cherries on their own but I can get behind any kind of baked good with cherries in them.
These little pies are brimming with fresh cherries and a hint of orange, a hazlenut crumb topping and flaky pie crust.




Pie Filling
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1 tbl orange zest and the juice of one orange
In a sauce pan combine all filling ingredients and bring to a boil. Reduce to a simmer and cook for 10 min until cherries have broken down a bit and the sauce has thickened. Remove from heat and cool.

Pie Crust
1/2c earth balance margarine, cold and cubed
1/2c shortening, cold and cubed
1 tbl sugar
1/4 tsp salt
2 1/2c ap flour
1/2c ice cold water
In a food processor, combine flour, salt and sugar. Add butter and shortening and pulse until butter is the size of peas. Add water, a tablespoon at a time until dough comes together but do not overmix! Dough should be soft but not sticky. Shape dough into a disc, wrap and freeze for 30 minutes.

Hazlenut crumb topping
1c ap flour
1c hazelnuts, toasted
1/2c brown sugar
1/2c earth balance margarine, cold and cubed
In a food processor pulse flour, brown sugar and hazelnuts. Add butter and pulse until crumbly. Refrigerate until ready to use.

Assembly
Pre heat oven to 350
Roll out pie dough and place in the bottom of a greased pie shell. Add pie weights or dried beans on top of wax paper to weigh down the dough. Par bake for 15 minutes. Remove weights and add filling and top with crumble. Bake until filling is bubbling and topping is browned..45 min. Let cool completely before serving.