One of my favorite fruits to pick off on my farm is our fresh cherries. They are just sooo tasty and freshly sour that they wake up your taste buds. So I recently made my fresh cherry pie recipe that I learned in one of my cookbooks- Lomelino Pies. I used many of the basic tenets of the recipe, but I change a little bit to suite my taste.
Cherry Pie With Almond Crust
1 1/3 cups all purpose flour 2/3 cup almond flour 2 tbsp granulated sugar ¼ tsp sea salt 14 tbsp cold butter (6 ounce) 3-5 tbsp ice-cold water
Cherry Filling Ingredients
1 ½ pound pitted cherries 6 tbsp granulated sugar ¼ tsp sea salt ½ tsp vanilla extract 2 tbsp cornstarch 2 tbsp lemon juice
1 egg 1 tbsp milk Pinch of sea salt 1 tbsp turbinado
Mix the AP flour, almond flour, granulated sugar and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until dough is crumbly.
Add the cold water (begin with the smaller amount and gradually add more if the dough feels too dry) and mix it in with a fork. When you pick up a bit of the dough and it coheres when pressed together, it has enough water.
Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate it for at least 1 hour, preferably overnight.
Mix the cherries, granulated sugar, salt, vanilla extract and kirsch in a saucepan. Bring the mixture to a boil and then simmer it over low heat for three to four minutes or until the cherries begin to soften.
Small cup, dissolve the cornstarch in the lemon juice and pour it into the saucepan, stirring as you add it in. let the mixture simmer for another minute, or until thickened. Let it cool completely.
Rolling crust and baking the pie
Preheat to 435F. On a lightly floured work surface, roll a little more than half the dough into a large circle, 1/8 inch thick. Lay this bottom crust in the pan and refrigerate the pie shell.
Roll the rest of the dough in a circle. Using a round piping tip, cut out small holes in the dough. Take pie shell out, add the filling, and brush the egg with water. Lay the top crust over the pie and press it down around the edge. Cut away any excess dough or make a decorative edge. Put the pie in the freezer for 15 minutes.
To make the glaze, whisk the egg, milk and salt in a small bowl. Brush the crust with the egg mixture and sprinkle the turbinado sugar on top.
Bake the pie on the lower rack of the oven for fifteen minutes. Reduce the temp to 350F and bake for another 45 minutes until the piecrust is golden brown and the filling bubbly. If the crust darkens too much toward the end of the baking time, cover it with aluminum foil. Remove the pie and let it cool completely. Serve with vanilla ice cream.