Cherry Almond Pie

Baking and Desserts | Jewish cuisine

⏳ Time

30 minutes + 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Cherry Almond Pie

Ingredients

Shortcrust Cake Mix - 17.6 oz
Marinated cherries - 30 oz
Brown Sugar - 2.1 oz
Ground Cinnamon - 1½ teaspoons
Citrus Zest Mix - 1 teaspoon
Orange zest - 1 teaspoon
Almond - to taste
Grated Chocolate - 0.9 oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Preheat the oven to 374°F. Roll out two-thirds of the pastry between sheets of baking paper. Remove the top sheet and place the pastry in a round baking pan, pressing it down slightly and trimming the excess with a knife. Roll out the remaining pastry a bit larger than the first one to cover the pan. Place everything in the refrigerator, covered with plastic wrap, for 20 minutes.

Step 2

In a bowl, combine the well-drained cherries, sugar, cinnamon, zests, and a few drops of almond extract, and mix well.

Step 3

Sprinkle the pastry in the pan with grated almonds and add the filling. Brush the edges with lightly beaten egg. Cover with the second layer of pastry and pinch the edges. Make 4 cuts to expose the filling. Brush the top with egg and bake for 1 hour, until the filling starts to bubble and the pie is golden brown. Serve warm.