Cherry almond pie

Title: Cherry almond pie

Categories: Pastries, Desserts, Fruits

Yield: 6 servings

Pate brissee (see recipe)

2 tb Quick-cooking tapioca

1/2 ts Salt

1/4 ts Almond extract

2 tb Unsalted butter, softened

1/2 ts Lemon zest, grated

1/3 c Flour

1 ts Water

5 c Sour cherries

1 1/2 ts Lemon juice

1 c Sugar

1/8 ts Ground cloves

7 oz Almond paste

2 Lg Egg yolks

1 Egg yolk mixed with

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

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

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

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

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

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

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

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

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

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

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

425f oven for 25 minutes. Reduce heat to

350f and bake

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 --