Cherry Almond Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (helps create tenderness)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">100g sliced almonds, lightly toasted</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp demerara sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets will create flaky layers as the crust bakes). Mix the ice water and apple cider vinegar in a small cup, then drizzle 60ml over the flour mixture, stirring with a fork until the dough just begins to come together. Add the remaining water only if needed – the dough should be moist enough to hold together when squeezed but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Divide the dough into two portions, one slightly larger than the other (about 60:40 ratio). Shape each portion into a disk, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. Chilling is crucial as it relaxes the gluten (preventing a tough crust) and firms the butter (creating those beautiful flaky layers).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your cherry filling. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and cinnamon. Toss gently until all cherries are evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom. Let this mixture sit for about 15 minutes to allow the flavors to meld and for the cherries to release some juice.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (180°C fan/400°F) and place a baking tray on the middle rack (this will catch any pie drips). Remove the larger disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a lightly floured surface, roll it out to a 30cm circle about 3mm thick. Keep rotating the dough as you roll to prevent sticking, and add a light dusting of flour as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching the dough (stretching causes shrinking during baking). Trim the overhang to about 2cm beyond the rim. Refrigerate while you roll out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the second disk of dough to a 28cm circle. Using a pastry wheel or sharp knife, cut into 2cm wide strips for the lattice top. Remove the pie shell from the refrigerator. Stir the toasted almonds into the cherry mixture, then pour the filling into the shell, mounding slightly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange half the dough strips across the pie in one direction, spacing them about 2cm apart. Fold back alternate strips halfway, then place a strip perpendicular across the non-folded strips. Unfold the folded strips over the perpendicular strip. Continue this weaving process, working from the center outward, until the lattice is complete. Trim excess dough and crimp the edges decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the lattice with egg wash (this creates that beautiful golden-brown shine) and sprinkle generously with demerara sugar for a delightful crunch and sparkle. Place the pie on the preheated baking tray and bake for 20 minutes at 200°C. Then reduce temperature to 180°C (160°C fan/350°F) and bake for an additional 35-40 minutes, until the crust is deeply golden and the filling is bubbling thickly through the lattice. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>The most difficult part comes next – patience! Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling time is essential for the filling to set properly; cutting too soon will result in a runny filling. The pie will be worth the wait, I promise! Serve at room temperature or slightly warm with a scoop of vanilla ice cream for the perfect complement to the cherry-almond flavors.</li></ol>