SOUR-CHERRY ALMOND PIE
Posted on 25 June 2016
- 485 g Calories
- 25 g Fat
- 61 g Carbohydrates
- 4 g Fibre
- 7 g Protein
3/4 cup sliced almonds, toasted and cooled
1/4 cup sugar
2 cups unbleached all-purpose flour, plus extra for dusting
3/4 teaspoons kosher salt, divided
14 tablespoons unsalted butter, cut into 1/2-inch pieces, divided
4-6 tablespoons ice-cold water
5 cups arred sour cherries, drained and divided, plus 1 cup reserved juice
1/2 cup packed light-brown sugar
2 tablespoons costarch
3/4 teaspoons cinnamon
1/4 teaspoon almond extract
1 egg white
In a food processor, combine almonds and sugar. Pulse until very finely ground. Add flour and 1/2 tsp salt; pulse to combine. Add 12 tbsp butter and pulse until mixture resembles coarse meal.
Add 4 tbsp cold water; pulse until dough just comes together, adding up to 2 tbsp more water if necessary. Divide dough evenly between 2 pieces of plastic wrap. Flatten them into 2 disks. Wrap disks and refrigerate at least 1 hour. In a small saucepan, toss 2 cups cherries, brown sugar, costarch and remaining 1/4 tsp salt. Add reserved cherry juice. Bring to a boil, then cook, 1 to 2 minutes. Remove from heat and use a potato masher to break down cherries. Cool completely. On a lightly floured surface, roll 1 dough portion into a 12-inch circle. Transfer to a 9-inch pie pan. Fold dough over edge of pan to reinforce edges. Place in freezer for 20 minutes. Roll remaining disk into an 11-inch circle. Using a fluted pastry wheel, cut dough into 3/4-inch strips.
Chill strips until youu0027re ready to assemble the tart. Heat oven to 400°. Stir remaining 3 cups cherries and 2 tbsp butter, cinnamon and almond extract into cooled filling. Place pan on a foil-lined baking sheet. Add cherry filling. Top with pastry strips arranged in a lattice. Press edges of lattice into edge of pan to secure; trim excess dough. Brush top with egg white and sprinkle with sanding sugar. Bake until filling is bubbling and pastry is golden brown, 45 to 55 minutes. Transfer pie to a rack to cool completely before slicing.