Cherry Almond Pie
Baking and Desserts • Jewish
Description
Cherry Almond Pie
Ingredients
- Shortcrust Cake Mix 20 oz
- Marinated cherries 30 oz
- Brown Sugar 0 oz
- Ground Cinnamon 1½ teaspoons
- Citrus Zest Mix 1 teaspoon
- Orange zest 1 teaspoon
- Almond to taste
- Grated Chocolate 0 oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Roll out two-thirds of the pastry between sheets of baking paper. Remove the top sheet and place the pastry in a round baking pan, pressing it down slightly and trimming the excess with a knife. Roll out the remaining pastry a bit larger than the first one to cover the pan. Place everything in the refrigerator, covered with plastic wrap, for 20 minutes.
Step 2
In a bowl, combine the well-drained cherries, sugar, cinnamon, zests, and a few drops of almond extract, and mix well.
Step 3
Sprinkle the pastry in the pan with grated almonds and add the filling. Brush the edges with lightly beaten egg. Cover with the second layer of pastry and pinch the edges. Make 4 cuts to expose the filling. Brush the top with egg and bake for 1 hour, until the filling starts to bubble and the pie is golden brown. Serve warm.
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