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Cherry-Almond Pie

Cherry-Almond Pie

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp. salt
  • 3/4 cup vegetable shortening
  • 6 to 7 Tbs. cold water
  • 1/3 cup toasted almonds
  • 2/3 cup sugar if using sweet cherries, or 1 1/3 cups if using sour cherries
  • 3 Tbs. cornstarch
  • 5 cups pitted sweet or sour cherries
  • 2 Tbs. unsalted butter

Directions:

To make the pie crust, combine the flour and 3/4 tsp. of the salt in the bowl of a food
processor and pulse once to combine. Add the shortening and pulse in short, rapid
intervals until the mixture resembles small, coarse crumbs, 25 to 30 seconds. Continue
pulsing, and add the water 1 Tbs. at a time until the mixture resembles larger, moist
crumbs, 10 to 15 seconds more. Turn the mixture out onto a lightly floured surface and
press together to form a large dense mass. Divide the mixture in half and shape each into
a flat round. Wrap separately with plastic wrap and refrigerate until firm, at least 2 hours.
Use the larger of the two portions of dough for the bottom crust.
Preheat an oven to 425°F. On a lightly floured surface, roll out the pastry for the bottom
crust to a 12-inch round, about 1/4 inch thick. Transfer to a 9-inch pie pan and trim
excess pastry, leaving a 1-inch overhang. Roll out the pastry for the top crust and cut into
strips about 3/4 inch wide; set aside.
In a food processor or blender, combine the almonds, sugar and cornstarch; whirl until
the nuts are pulverized. In a large bowl, combine the cherries, sugar mixture and the
remaining 1/4 tsp. salt; toss to mix well. Transfer the cherry mixture to the pastry-lined
pan and dot with the butter.
To make the lattice top, use longer strips near the center of the pie and shorter ones near
the edges. Cross the two longest strips over the center of the filled pie. Place the second-
longest strip over the top cross strip. Fold back every other strip and lay cross strip in
place, then return folded-back strips to their original position. Continue weaving in this
fashion, working from the center of the pie toward the edges, until all strips are used.
Trim and flute the edges.
Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling
and the top is browned, about 35 minutes more. Serves 8.
Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll (Time-Life Books, 1992).