Cherry Almond Pie
Cherry almond pie is built on a play of contrasts: a crumbly shortcrust base, juicy cherries, and an airy almond filling where beaten egg whites make the top tender, almost like a soufflé. The tartness of the fruit balances the sweet, nutty layer, and the almond brings that marzipan note that pairs so well with cherries.
The pairing of cherry and almond is no accident; both belong to the rose family, and almond underscores the natural amaretto-like aroma hiding in a cherry pit. This duo is the backbone of many European desserts, from French clafoutis to German and Austrian fruit cakes. The magazine’s cook makes a fair point: frozen cherries are actually more convenient to use, since there are no pits to remove, and the finished pie loses nothing in flavor.
A few tips: Be sure to let the thawed cherries drain well, otherwise the excess juice will soak the base and keep the dough from baking through.
- Beat the egg whites with confectioners’ sugar rather than granulated: the fine crystals dissolve faster and give more stable, glossy peaks.
- As the cook suggests, you can lower the temperature to 160°C (320°F) and bake about 20 minutes longer, so the pie is sure to cook through and brown without burning.
- You can use pre-ground almonds, but freshly ground are more fragrant; part of them can be swapped for hazelnuts.
Serve the pie chilled, perhaps with a spoonful of sour cream or a scoop of vanilla ice cream. It keeps in the refrigerator for 2 to 3 days, and the almond filling only grows denser and richer in flavor over time.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Dough
Sift the flour, add the butter, sugar, and egg, and knead into a dough.Wrap the dough in plastic and refrigerate for two hours.
Filling
Thaw the cherries and let the juice drain off. Blanch and peel the almonds.Beat the egg yolks with half the sugar until pale, then stir in the almonds. Grind the other half of the sugar to a powder and beat the egg whites with it to stiff peaks.
Fold the cherries into the yolk mixture, then gently fold in the beaten egg whites.
Assembly and Baking
Roll out the dough on a floured board and line the bottom and sides of a buttered pan with it. Prick the dough all over with a fork.Spread in the filling. Preheat the oven to 200°C (400°F) and bake the pie on the second rack from the bottom for 40 minutes.
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