I love pie!The August cover of Bon Appetit was a beautiful cherry pie. Jessica and I had to make it immediately. The recipe was delicious. (You like my gif? I’m enjoying making these. And yes, the plate was licked clean.)
The almond flour in the crust gave it a light nutty taste. And the presentation idea was so cute. I love how the tiny round holes in the crust made you think of the round little cherries inside.
The filling was sweet and rich, but not too sweet due to a little tang from the lime zest. I used fresh cherries, which took quite a while to de-pit, but it was worth it. I had a cocktail on hand, so it wasn’t too strenuous.
We ate a lot of this pie before the shoot was even over. Delicious. Grab any cherries you can find at the stores before they all disappear and make one this weekend. You won’t regret it.
- 1/3 c almond flour
- 1/4 c sugar
- 1 tsp salt
- 2 1/2 cups all purpose flour, plus more for surface
- 1 cup chilled unsalted butter, cut into pieces
- 2 large egg yolks
Filling and assembly
- flour for surface
- 1 cup sugar
- 1 TB finely grated lime zest
- 3 TB cornstarch
- pinch of salt
- 3 lb fresh sour cherries, pitted or 6 cups frozen
- 1 large egg, beaten
- sugar for sprinkling
Making the Crust
Mix almond flour, sugar, salt, and flour. Add butter and mix until mixture resembles coarse cornmeal. You can do this in a food processor or by hand.
Whisk egg yolks and 1/4 c ice water in a small bowl and drizzle over flour mixture. Mix until dough just comes together, adding more ice water if needed.
Gently knead dough on a lightly floured surface until no dry spots remain. Divide dough in half and pat each half into a disk. Wrap in plastic and chill for two hours+. (Dough can be made two days ahead.)
Making the Filling and Baking
Preheat oven to 425.
Let dough sit at room temperature to soften slightly, 5 minutes. Roll both halves of dough out on lightly floured surface to 12 inches diameter, round. Chill while you create filling.
Mix sugar and lime zest. Whisk in cornstarch and salt. Add cherries and toss to coat.
Place one of the pie doughs in a 9 inch pie dish. Add filling. For the second dough, use a cookie cutter or other small round device to cut small holes in the crust. Then lay it across the pie. Crimp and trim edges of the pie as desired.
Brush crust with beaten egg and sprinkle with sugar. Chill pie 20-30 minutes, to firm up crust.
Place pie on parchment lined baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temp to 350 and bake, tented with foil if necessary until juices are bubbling and crust is deep golden brown, 50-60 minutes longer. Let pie cool at least 4 hours before slicing.
Warning: Leave yourself plenty of time. This is not a short process. Leave yourself plenty of time and maybe even start the day before. Assume 4 hours of time, including pie dough resting and baking, and then 4 more hours of time to let the pie cool.
Photographs by Jessica Yager.