Handmade Cherry Almond Pie
1/2 cup sliced almonds, divided
Pastry for 1 (9-inch) double crust pie
1 large egg, beaten
4 cups pitted Northwest fresh sweet cherries
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons red wine
Red Wine Glaze, optional (recipe follows)
- Finely chop 1/4 cup almonds. Roll dough*
into circle approximately 16 inches in diameter and sprinkle
chopped almonds over top; roll gently to imbed nuts in dough.
Gently transfer to lightly greased baking sheet lined with parchment
paper, if desired. Brush with beaten egg.
- Mix cherries, sugar, cornstarch, cinnamon,
salt and wine. Spoon cherry mixture onto dough leaving a 4 inch
border. Lift edges of dough up and over fruit, leaving a 5 inch
circle of cherries showing in the center. Fold in edges of pastry
to form a circle.
- Brush pastry with remaining egg mixture;
sprinkle with remaining almonds.
- Bake at 375°F 30 minutes or until
pastry browns and filling bubbles. Let stand 15 minutes before
cutting. If desired, serve with Red Wine Glaze to drizzle over
each serving.
Makes 8 servings.
Red Wine Glaze: Combine
2 cups powdered sugar and 1/3 cup red wine, mix well. Makes 3/4
cup.
*When using packaged, pre-rolled pastry,
stack one crust on top of the other and roll to 16 inches.
Nutritional Analysis Per Serving: 475 Cal.,
5.6 g pro. 19.2 g fat. (36% Cal from fat), 70.1 g carb. 23 mg
chol., 4.1 g fiber, 315 mg. sodium
Recipe provided courtesy Washington State Fruit Commision.
