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  1. -- Recipe via Meal-Master (tm) v8.03

  2. Title: Cherry almond pie

  3. Categories: Pastries, Desserts, Fruits

  4. Yield: 6 servings

  5. Pate brissee (see recipe)

  6. 2 tb Quick-cooking tapioca

  7. 1/2 ts Salt

  8. 1/4 ts Almond extract

  9. 2 tb Unsalted butter, softened

  10. 1/2 ts Lemon zest, grated

  11. 1/3 c Flour

  12. 1 ts Water

  13. 5 c Sour cherries

  14. 1 1/2 ts Lemon juice

  15. 1 c Sugar

  16. 1/8 ts Ground cloves

  17. 7 oz Almond paste

  18. 2 Lg Egg yolks

  19. 1 Egg yolk mixed with

  20. Roll out dough 1/8-inch thick on a lightly floured surface. Fit it into a

  21. 9-inch pie plate. Crimp edges decoratively and chill the shell. Working

  22. over a bowl, pit cherries, combine them with the tapioca, lemon juice,

  23. salt, sugar, almond extract, and cloves, and stir until well combined. Let

  24. filling stand, stirring occasionally, for 15 minutes. In a bowl with an

  25. electric mixer, cream the butter. Add the almond paste and zest. Beat

  26. mixture until well combined. Add the egg yolks, one at a time, beating

  27. well after each addition. Beat in flour and after the mixture is well

  28. combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.

  29. Spoon filling into the shell, pressing down gently to level the top, and over it pipe the almond paste mixture, forming a lattice pattern of strips

  30. about one inch apart. Brush edge of shell with egg wash. Bake in the lower

  31. 425f oven for 25 minutes. Reduce heat to

  32. 350f and bake

  33. for 15-20 minutes more, or until the crust and lattice are golden brown and the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite --


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