Black Cherry Almond Pie
Serves: Eight | Prep: 30 min | Cook: 1 hr, 10 min
Ingredients:
Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup cold butter, cubed
1/2 cup cold water
Black Cherry Almond Pie:
1 14oz can black cherries in syrup
1 Tbsp cornstarch/cornflour
2 Tbsp sugar
1 Tbsp freshly squeezed lemon juice
1/2 tsp almond paste
Directions:
To make the dough; add flour and salt to a food processor and blitz to combine. Add the butter and pulse until the mixture looks like coarse crumbs. With the motor running, pour in 1/4 cup of water, then add 1 Tablespoon at a time until the dough comes together and forms a ball. Transfer the dough to a well-floured surface, divide it in half, and shape each half into a round disk. Wrap both disks in cling film and refrigerate for at least 30 minutes.
Preheat oven to 350F/180C.
Roll out one dough disk to fit a 9-inch deep pie dish, then place dough in the dish and trim off any excess.
Drain the syrup from the cherries, keeping both the syrup and the cherries aside. Measure 4 tablespoons of the reserved cherry syrup into a small bowl and whisk in the cornstarch until fully combined and smooth. Pour the remaining syrup and the sugar into a saucepan and bring to a boil, then reduce the heat; while stirring, slowly whisk in the cornstarch mixture until it’s completely incorporated. Add the cherries and cook for 2–3 minutes, stirring occasionally, until the filling thickens; remove from the heat and stir in the lemon juice and almond paste. Spoon the cherry mixture into the prepared pie shell.
Roll out the second dough and use a pastry cutter to cut 1-inch-wide strips; lay six strips vertically across the filling, evenly spaced, then weave six more strips horizontally over and under the vertical strips to form a lattice. Trim and press the edges to seal, tuck or flute as desired.
In a small cup, whisk together the egg and 1 tablespoon of water or milk to make an egg wash, then brush it over the dough. Place the pie on a baking tray to catch any spills and bake for 60–80 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with aluminum foil. Let the pie cool completely before serving.
Delicious with:
Vanilla Custard
Three Ingredient Vanilla Ice Cream
Vanilla Bean Whipped Cream
More Delicious Recipes:
Blueberry Pie
Pecan Pie
Apple Tart
Chocolate Sponge Cake with Almond Black Cherry and Vanilla Bean Whipped Cream
White Chocolate S’mores with Black Cherry Almond Sauce
Black Cherry Bourbon Mule
