Cherry Pie with Almond Crust Recipe

Combine almond crust and cherry filling for a new twist on a traditional combination.



From "Lomelino’s Pies"
January 2018

Total Hands-On Time: 1 hr 35 min

Preparation Time: 30 min

Cook Time: 1 hr 5 min

Yield: 6 servings

From the tart and fruity to the luscious and gooey, Lomelino's Pies: A Sweet Celebration of Pies, Galettes, and Tarts(Roost Books, 2017), by Linda Lomelino world-renowned baker and food photographer, offers a delicious range of sweet pastries. Beginning with a chapter entitled, “Pie School,” Lomelino shares her secrets to perfecting each step of pie baking, with lessons on crafting perfect dough, tips for choosing fillings and glazes, and advice on pans, storage, and uses for leftovers. Master both classics and innovative additions, including recipes for unusual pie toppings, pie pops, and even gluten-free galettes. The following excerpt is from the “Double-Crust Pies” Chapter.

Almonds and cherries are a classic combination. In this case, I used al­mond flour for the pie dough. You can use either fresh or frozen cher­ries. With frozen cherries the filling will have a little more liquid, but on the other hand, the cherries are usu­ally pitted, which is practical when you don’t have a lot of time. 

Ingredients:

Pie Crust
• 1-1/3 cups all-purpose flour
• 2/3 cup almond flour (2 ounces)
• 2 tablespoons granulated sugar
• 1/4 teaspoon sea salt
• 14 tablespoons (6 ounces) cold butter
• 5 tablespoons ice-cold water

Cherry Filling
• About 1-1/2 pounds (26-1/2 ounces) pitted cherries or approximately 2 pounds unpitted whole cherries (31-3/4 ounces)
• 6 tablespoons granulated sugar
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon Kirsch (cherry liqueur, optional)
• 2 tablespoons cornstarch
• 2 tablespoons freshly squeezed lemon juice

Glaze
• 1 egg
• 1 tablespoon milk
• Pinch of sea salt
• 1 tablespoon Turbinado or raw cane sugar

Instructions:

Piecrust
1. Mix the all-purpose flour, almond flour, granulated sugar, and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until the dough is crumbly.

2. Add the cold water (begin with the smaller amount and gradu­ally add more if the dough feels too dry) and mix it in with a fork. When you pick up a bit of the dough and it coheres when pressed together, it has enough water.

3. Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate it for at least 1 hour, preferably overnight.

Cherry Filling
1. Mix the cherries, granulated sugar, salt, vanilla extract, and Kirsch in a saucepan. Bring the mixture to a boil and then simmer it over low heat for 3 to 4 minutes or until the cherries begin to soften.

2. In a small cup, dissolve the cornstarch in the lemon juice and pour it into the saucepan, stirring as you add it in. Let the mix­ture simmer for another minute, or until thickened. Let it cool completely.

Rolling Out the Crust and Baking the Pie
1. Preheat the oven to 435 degrees Fahrenheit.

2. On a lightly floured work surface, roll a little more than half the dough into a large circle, 1/8 inch thick. Lay this bottom crust in the pan and refrigerate the pie shell.

3. Roll the rest of the dough into a large circle. Using a round piping tip or a thimble, cut out small holes in the dough.

4. Take the pie shell out of the refrigerator, add the filling, and brush the edge with a little water. Lay the top crust over the pie and press it down around the edge. Cut away any excess dough if you don’t want to make a decorative edge, but leave a narrow rim on the edge of the pie plate so it doesn’t shrink in too much.

5. Put the pie in the freezer for 15 minutes (to help it hold its shape better in the oven while baking).

6. To make the glaze, whisk the egg, milk, and salt in a small bowl. Brush the crust with the egg mixture and sprinkle the Turbinado sugar on top.

7. Bake the pie on the lower rack of the oven for 15 minutes. Reduce the temperature to 350 degrees and bake for another 45 minutes, until the piecrust is golden brown and the filling bubbly. If the crust darkens too much toward the end of the baking time, cover it with aluminum foil or parchment paper. Remove the pie from the oven and let it cool completely before you cut it, so the filling will set better. Serve it with Vanilla Ice Cream, if desired.

More from: Lomelino’s Pies

Pie Pops
Coconut Cream Pie

From Lomelino's Pies by Linda Lomelino, © 2017 by Linda Lomelino.  Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.