This cherry pie really deserves its name, it is generously filled with cherries, and the almond topping is moreish.
8 people made this
For the pastry base
200g plain flour
100g butter, softened
60g caster sugar
2 teaspoons vanilla sugar
1 pinch salt
For the filling
80ml single cream
80g caster sugar
160g almond flakes
2 (425g) tins pitted black cherries in syrup
2 tablespoons custard powder
1 tablespoon caster sugar
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Briefly knead all the ingredients for the pastry till homogenous. Cover and let rest in the fridge for at least 30 minutes.
Preheat your oven to 200 C / Gas 6. Grease a 23/25cm springform tin.
Divide the pastry in half. Roll out one half on a floured work surface to fit the springform tin. Prick it several times with a fork. Clip on the ring and bake in the preheated oven for 10 to 15 minutes.
For the filling add cream, butter and 80g sugar to a small saucepan and bring to the boil. Stir in almond flakes and set to the side.
Drain the cherries and reserve the juice. In a small bowl add a few tablespoons of the juice and add the custard powder and 1 tablespoon sugar. Stir till dissolved. Measure out 250ml of the juice and add to a small saucepan. Bring to the boil. Once it boils, whisk in the cornflour mixture and continue whisking till thickened. Combine this with the drained cherries.
Reduce oven temperature to 190 C / Gas 5.
Shape the remaining pastry into a roll long enough to fit the entire springform tin. Press it against the sides of the sides to come up about 3 to 4cm. Distribute the cherry mixture over the pastry base.
Scatter with the almond mixture (this is best done using 2 forks). Bake on the lower rack of your oven for 45 minutes. Cover the top with aluminium foil after 30 minutes so it won't darken too much.