SOUR CHERRY-ALMOND PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Put the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small bowl. Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar. Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Pour over the cherries. Add the almond extract and gently fold to combine.
- Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Add the filling to the chilled crust. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack.
- Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat. Spread on a parchment-lined baking sheet in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes. Let cool completely, then break into clusters. Sprinkle around the edge of the warm pie. Let cool completely.
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Md Rubel Hasan
[email protected]This is my new favorite pie recipe! It's so easy to make and it always turns out perfect. I love the combination of sour cherries and almonds.
Keyon
[email protected]This pie was a lot of work, but it was worth it. The end result was a delicious and beautiful pie that everyone loved.
Janet Folikuma
[email protected]I had some trouble getting the crust to come together, but other than that, this recipe was easy to follow. The pie turned out great and my family loved it.
Abubakar Tanoli
[email protected]This pie was a bit too sour for my taste, but I think that's just because I'm not a big fan of sour cherries. Other than that, the pie was well-made and the crust was delicious.
Smartphone Dhokan
[email protected]Yum! This pie was so good. The crust was flaky and the filling was tart and sweet. I would definitely recommend this recipe.
Kiesha Clay
[email protected]This was a great recipe. The pie was delicious and easy to make. I will definitely be making it again.
paul morkel
[email protected]I loved this pie! The sour cherries and almonds were a perfect combination. I will definitely be making this again.
Saizo FF
[email protected]This pie was delicious! The crust was flaky and the filling was tart and sweet. I would definitely recommend this recipe.
Joe Boss
[email protected]I'm not a huge fan of sour cherries, but I thought I'd give this recipe a try. I was pleasantly surprised! The sour cherries and almonds complemented each other perfectly. I'll definitely be making this pie again.
Rajbal Maden
[email protected]This recipe was a bit more work than I expected, but it was definitely worth it. The pie turned out beautifully and tasted even better. I will definitely be making this again.
Emily Roberson
[email protected]I made this pie for a potluck and it was a hit! Everyone loved the unique flavor of the sour cherries and almonds. The pie was also very easy to make, which is always a plus.
Saon Saon
[email protected]This sour cherry almond pie was a delightful treat! The combination of tart cherries and sweet almond filling was simply irresistible. The crust was flaky and golden brown, and the filling was thick and gooey. I highly recommend this recipe to anyone