Handmade Stem Free Cherry Almond Pie Recipe
Ingredients
| Pastry dough for 2-crust 9-inch pie | ||
| Almonds | 1/2 Cup (16 tbs), finely chopped | |
| Egg | 1 , beaten | |
| Sweet cherries | 4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Red wine | 2 Tablespoon | |
Directions
1. Preheat oven to 375°F.
2. Roll dough into a 16-inch circle and sprinkle with 1/4 cup almonds; roll gently to embed nuts in dough. Gently transfer to a lightly greased baking sheet lined with parchment paper. Brush with beaten egg.
3. Mix cherries, sugar, cornstarch, cinnamon, salt and wine in a bowl; spoon onto dough, leaving a 4-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of cherries showing in the center. Fold in edges of pastry to form a circle. Brush pastry with egg; sprinkle with remaining almonds.
4. Bake for 30 minutes, or until pastry browns and filling bubbles. Let stand 15 minutes before cutting
2. Roll dough into a 16-inch circle and sprinkle with 1/4 cup almonds; roll gently to embed nuts in dough. Gently transfer to a lightly greased baking sheet lined with parchment paper. Brush with beaten egg.
3. Mix cherries, sugar, cornstarch, cinnamon, salt and wine in a bowl; spoon onto dough, leaving a 4-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of cherries showing in the center. Fold in edges of pastry to form a circle. Brush pastry with egg; sprinkle with remaining almonds.
4. Bake for 30 minutes, or until pastry browns and filling bubbles. Let stand 15 minutes before cutting
Chef
