Love Under the Lattice - Cherry Almond Pie
The Crust
The Zen Master’s Pie Crust for a double crust piecut strips for a Lattice Pie Crust
The Filling
- ⅓ cup toasted almonds
- ⅔ cup sugar (if you’re using sweet cherries, 1 ⅓ cup, if you’re using sour cherries)
- 3 tbs cornstarch
- 5 cups pitted sweet or sour cherries
- ¼ tsp salt
- 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
- cherries, sugar mixture and salt, and toss until combined
- Pile the fruit into the bottom pie crust
- Dot with bits of butter
- Trim and flute the edges
- Lattice weave the top
- Bake 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
The Crust
The Zen Master’s Pie Crust for a double crust piecut strips for a Lattice Pie Crust
The Filling
- ⅓ cup toasted almonds
- ⅔ cup sugar (if you’re using sweet cherries, 1 ⅓ cup, if you’re using sour cherries)
- 3 tbs cornstarch
- 5 cups pitted sweet or sour cherries
- ¼ tsp salt
- 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


