Cherry almond pie

    1 hour 20 min

    This cherry pie really deserves its name, it is generously filled with cherries, and the almond topping is moreish.

    8 people made this

    Serves: 12 

    • For the pastry base
    • 200g plain flour
    • 100g butter, softened
    • 60g caster sugar
    • 2 teaspoons vanilla sugar
    • 1 pinch salt
    • 1 egg
    • For the filling
    • 80ml single cream
    • 80g butter
    • 80g caster sugar
    • 160g almond flakes
    • 2 (425g) tins pitted black cherries in syrup
    • 2 tablespoons custard powder
    • 1 tablespoon caster sugar

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Briefly knead all the ingredients for the pastry till homogenous. Cover and let rest in the fridge for at least 30 minutes.
    2. Preheat your oven to 200 C / Gas 6. Grease a 23/25cm springform tin.
    3. 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.
    4. 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.
    5. 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.
    6. Reduce oven temperature to 190 C / Gas 5.
    7. 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.
    8. 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.
    9. Let cool completely before cutting.

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