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Use a round piping tip or a thimble to cut out small holes in the dough.
Photo by Linda Lomelino
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Linda Limelino Swedish food stylist, photographer, and social media sensation presents her fourth cookbook to be translated into English.
Photo by Linda Lomelino
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“Lomelino’s Pies,” by Linda Lomelino began baking for her blog, “Call me Cupcake,” in 2009 and has since become internationally known for her delicious and decadent recipes as well as her signature romantic, moody photography.
Cover courtesy Roost Books
1 hr 35 min DURATION
1 hr 5 min COOK TIME
30 min PREP TIME
6 servings SERVINGS
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
