Ultimate Cherry Pie
A tender flaky crust is filled with a sweet-sour filling in this ultimate cherry pie! Perfect for an outdoor summer feast or 4th of July party.
Yield: 1 9-inch pie
For the crust
  • ⅓ cup almond flour
  • ⅓ cup sugar
  • 1 tsp kosher salt
  • 2½ cup all purpose flour, plus more for surface
  • 1 cup chilled butter, cut into small cubes
  • 2 large egg yolks
For the filling
  • 1 cup sugar
  • 1 tbsp lime zest
  • 3 tbsp cornstarch
  • 1 lb sour or morello cherries, fresh or jarred, pitted and rinsed
  • 2 lb sweet cherries, fresh, pitted
  • 1 large egg, beaten
  • demerara sugar for sprinkling
  1. In the bowl of a food processor, combine the almond flour, sugar, salt, and flour. Pulse to combine. Add in the butter and pulse until the mixture resembles coarse cornmeal. Add the egg yolks and ¼ cup ice water to the food processor and pulse just until the dough starts to come together.
  2. Remove to a lightly floured surface and knead until the dough is evenly moistened. Split dough in half and pat each piece into a flat disk. Wrap in plastic and chill for at least 2 hours or overnight.
  3. When you are ready to make the pie, preheat oven to 425F. Let the dough sit out for 5 minutes to soften. Roll out each dough half on a lightly floured surface to a 12-inch round. Place on a parchment-lined baking sheet and chill while you prepare the filling.
  4. In a large bowl, combine the sugar, lime zest, cornstarch and cherries. Toss to coat.
  5. Transfer one pie crust to a 9-inch pie plate. Scrape the cherry filling into the crust.
  6. Using a ½-inch pastry tip or a cookie cutter, punch out holes in the remaining crust (or just cut slits in it). Place it on top of the filling. Fold the edge of the top crust under the bottom crust and press together to seal. Crimp as desired.
  7. Brush the pie with the beaten egg and sprinkle generously with the demerara sugar.
  8. Place the pie on a parchment-lined baking sheet. Bake for 30 minutes and then reduce the oven temperature to 350, covering the edges of the pie with foil or more parchment paper if it is browning too quickly. Cook for another 50-60 minutes or until pie is bubbling and crust is deep golden brown. Allow to cool for at least 4 hours before serving.
Barely adapted from Bon Appetit
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/07/ultimate-cherry-pie.html