The Zen Master’s Pie Crust
for a double crust pie
cut 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 pulverized
In 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