Cherry Almond Pie

Title:
Cherry Almond Pie

Yield:
6 Servings

Categories:
Pastries,
Desserts,
Fruits




Ingredients:





          Pate brissee (see recipe)


     2 tb Quick-cooking tapioca


   1/2 ts Salt


   1/4 ts Almond extract


     2 tb Unsalted butter, softened


   1/2 ts Lemon zest, grated


   1/3 c  Flour


     1 ts Water


     5 c  Sour cherries


 1 1/2 ts Lemon juice


     1 c  Sugar


   1/8 ts Ground cloves


     7 oz Almond paste


     2    Lg Egg yolks


     1    Egg yolk mixed with






 Roll out dough 1/8-inch thick on a lightly floured surface.  Fit it into a


 9-inch pie plate.  Crimp edges decoratively and chill the shell. Working


 over a bowl, pit cherries, combine them with the tapioca, lemon juice,


 salt, sugar, almond extract, and cloves, and stir until well combined. Let


 filling stand, stirring occasionally, for 15 minutes. In a bowl with an


 electric mixer, cream the butter. Add the almond paste and zest. Beat


 mixture until well combined.  Add the egg yolks, one at a time, beating


 well after each addition.  Beat in flour and after the mixture is well


 combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.


 Spoon filling into the shell, pressing down gently to level the top, and


 over it pipe the almond paste mixture, forming a lattice pattern of strips


 about one inch apart. Brush edge of shell with egg wash. Bake in the lower


 third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake


 for 15-20 minutes more, or until the crust and lattice are golden brown and


 the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite


 


 Posted to MM-Recipes Digest V3 #273


 


 Date: Sat, 5 Oct 1996 17:57:14 -0700


 


 From: Julie Bertholf