When the trees are bursting with ripe, ruby red cherries, it’s time to make Sweet Cherry-Almond Pie. I got lucky this year when my neighbor offered to let me pick as many cherries as I wanted from her huge tree. My hubby and kids got out the ladders and collected two bucketfuls of the most beautiful cherries. I ended up making about a dozen of these incredibly tasty Sweet Cherry-Almond pies.
Pie is one of those things — there are those who prefer the filling and those who prefer the crust. This pie is sure to please both. The Buttery, Flaky Pie Crust does double duty on the bottom and as a lattice on the top that shows off the brilliant red cherry filling. Add some slivered almonds on top if you’re craving just an extra bit of crunch.
Sweet Cherry-Almond Pie
8
servings25
minutes1
hourIngredients
1 recipe Buttery, Flaky Pie Crust
1/2 cup toasted almonds
2/3 cup sugar
3 Tbsp cornstarch OR arrowroot
5 cups pitted sweet cherries
1/4 tsp salt
2 Tbsp butter
- For the top of the pie:
1 Tbsp milk
1 egg yolk
Sparkling sugar
1/4 cup slivered almonds (optional)
Directions
- Roll out the pastry for the bottom crust and use it to line a 9-inch pie pan. Save the scraps. Roll out the other half of the dough and, using a fluted pastry wheel or pizza cutter, cut strips of pastry into 1-inch widths (use the saved scraps if needed.)
- In a food processor, combine the almonds, sugar and cornstarch or arrowroot. Whirl until the nuts are pulverized
- Place the cherries in a large bowl, add the sugar mixture and salt and toss to mix well.
- Pile the cherry mixture into the pastry-lined pan and dot with bits of butter.
- To make the lattice top: Lay 5-7 parallel strips of pastry across the pie, from edge to edge, leaving 1/2 inch of space between each one. Fold every other strip halfway back, then, starting in the center, lay 1 strip crosswise just past the folded edge. Replace the folded strips. Fold back the strips you left flat and place a second strip crosswise just beyond the folded edge. Replace the folded strips. Repeat the process until 1/2 of the pie is done. Finish the other 1/2 of the pie using the same weaving technique, starting again in the center.
- Trim the lattice strips to overhang the pie pan by 3/4 inch, then tuck them under the bottom crust. Crimp with a fork or flute the edge.
- For the top of the pie:
- Whisk together the egg yolk and milk, then lightly brush over the top of the pie. Sprinkle with sparkling sugar and slivered almonds, if using. Place the pie in the freezer to firm up the crust while you preheat the oven.
- Preheat oven to 425° F and place a baking sheet on the middle rack. Put the pie on the baking sheet in the middle of the oven and bake for 25 minutes, then lower the oven to 350° F and continue baking for another 35 minutes. Cover pie with foil if it starts to get too brown. Pie is done when juices are bubbling in the center.
- Let cool on a rack. Serve at room temperature or warm with vanilla ice cream.
Notes
- Try the Ateco fluted pastry wheel from Sur la Table: Fluted pastry wheel with wood handle
- This pie tends to bubble over so don’t skip the baking sheet. The hot sheet also helps the bottom of the pie to cook properly. No soggy bottoms here.
- Always keep your unused dough in the refrigerator until you are ready to use it. It makes for a more tender, flaky dough.
- Freezing the pie for 15-20 minutes helps the pie keep its shape.
- Experiment with varying widths of pastry strips to create interesting patterns.
