Been thinking about posting a recipe for this pie for ages. One of my absolute favourites, every time I made it, it disappeared quicker than I could even think: I made a pie! ^^
CHERRY AND ALMOND PIE
for the dough
225g good quality wheat flour
75g icing sugar
16g vanilla sugar
1/2tsp baking powder
150g cold butter
2 egg yolks
1tsp almond extract
for the filling
600g cherries (fresh or frozen)
2tbsp potato starch
for the crumble
35g ground almonds
75g icing sugar
100g marzipan, grated
90g melted butter, slightly chilled
HOW TO MAKE?
1. On the pastry board, mix the flour with icing sugar and baking powder. Add cold butter and chop it with a knife, together with flour, sugar and baking powder. Add egg yolks and almond extract and quickly knead the dough. Wrap into the cling film and put int he fridge for about an hour.
2. After that time, roll out the dough and place it in the pie dish, covering the bottom and sides of the dish with rolled out dough. Pierce the bottom of the pie with a fork.
To keep the bottom of the pie flat while baking, we need to press it with baking beans or just any beans if you don’t have professional ones (like I didn’t). To do so, cover the bottom of your pie with aluminium foil or baking parchment and add the beans. Bake for about 12-15 minutes in 180 degrees.
3. Let’s prepare the filling. Wash the cherries, dry them with a kitchen paper and remove the stones. Place the cherries in a bowl and add sugar. Leave for about 5-10 minutes, they should release the juice.
Add the cherries with the juice to the small saucepan and simmer for about 5 minutes. Then, drain the cherries using a strainer over a bowl, keeping the cherry juice.
Pour out a glass of juice. In the separate dish mix 3-4 tablespoons of the cherry juice with potato starch, getting rid of the lumps. In the small saucepan, boil again the glass of cherry juice you have left, together with drained cherries. When cherries start to simmer, add the mixture of cherry juice and potato starch. I always pour it over a small strainer, to avoid any lumps. When you pour it over your simmering cherries, the mixture will instantly become thicker (potato starch job). Keep stirring to avoid getting lumps in your filling. Boil the filling again, stirring constantly. Once boiled, take off the heat and set aside to cool down.
4. When the filling is chilled, spread it on previously baked pie crust (which also shouldn’t be warm anymore).
5. Time to prepare the crumble. Melt the butter. Add the flour and ground almonds to the pastry board, mixing it together with icing sugar. Start pouring slightly chilled melted butter over the dry mixture, pouring with one hand and mixing about with another hand.
Add grated marzipan. Make sure the marzipan is cold when you grate it, otherwise you wouldn’t be able to do so. You can even pop it into the freezer for a few minutes before grating. Sprinkle the pie with the crumble and bake for another 30-40 minutes in 180 degrees.