The Crust

The Zen Master’s Pie Crust for a double crust piecut strips for a Lattice Pie Crust

The Filling

1. ⅓ cup toasted almonds
2. ⅔ cup sugar (if you’re using sweet cherries, 1 ⅓ cup, if you’re using sour cherries)
3. 3 tbs cornstarch
4. 5 cups pitted sweet or sour cherries
5. ¼ tsp salt
6. 2 tbs unsalted butter, cut into bits
8. Preheat the oven to 425°
10. In a food processor or blender, combine the almonds, sugar
11. and cornstarch
13. Whirl until the nuts are pulverizedIn a large bowl, combine the
14. cherries, sugar mixture and salt, and toss until combined
16. Pile the fruit into the bottom pie crust
18. Dot with bits of butter
20. Trim and flute the edges
22. Lattice weave the top
24. Bake for 25 minutes, then reduce the heat to 350° and bake
25. until the juices are bubbling and the top is browned, about 35
26. minutes longer

The Crust

The Zen Master’s Pie Crust for a double crust piecut strips for a Lattice Pie Crust

The Filling

1. ⅓ cup toasted almonds
2. ⅔ cup sugar (if you’re using sweet cherries, 1 ⅓ cup, if you’re using sour cherries)
3. 3 tbs cornstarch
4. 5 cups pitted sweet or sour cherries
5. ¼ tsp salt
6. 2 tbs unsalted butter, cut into bits

Preheat the oven to 425° In a food processor or blender, combine the almonds, sugar and cornstarch Whirl until the nuts are pulverizedIn a large bowl, combine the almonds, sugar and cornstarch, cherries, sugar mixture and salt, and toss until combinedPile the fruit into the bottom pie crustDot with bits of butterTrim and flute the edges Lattice weave the topBake for 25 minutes, then reduce the heat to 350° and bake until the juices are bubbling and the top is browned, about 35 minutes longer