Cherry Pie with Almonds
6 servings
30 minutes
Cherry pie with almonds is a refined dessert rooted in Jewish cuisine. Its rich flavor combines the tartness of pickled cherries, the sweetness of brown sugar, and warm spicy notes of cinnamon. Almonds add a special nutty tenderness to the pie, while citrus zest refreshes its aroma. This pie has a rich texture with a soft juicy filling encased in delicate shortcrust pastry. Traditionally served warm with a cup of tea or coffee to enhance its deep flavor, such pies are often made for holidays and family gatherings in Jewish cooking, turning them into symbols of home comfort. The simplicity of preparation blends with the sophistication of taste, making it an ideal choice for special occasions and cozy evenings.
1
Preheat the oven to 190 degrees. Roll out two-thirds of the dough between sheets of parchment paper. Remove the top paper and place the dough in a round mold, pressing it slightly and trimming the excess with a knife. Roll out the remaining dough a bit larger than the previous one to cover the mold. Place everything in the refrigerator, covered with film, for 20 minutes.
- Shortcrust pastry: 500 g
2
Place well-dried cherries, sugar, cinnamon, zest, and a couple of drops of almond extract in a bowl and mix well.
- Pickled cherries: 850 g
- Brown soft sugar: 60 g
- Ground cinnamon: 1.5 teaspoon
- Lemon zest: 1 teaspoon
- Orange zest: 1 teaspoon
- Almond extract: to taste
3
Sprinkle the dough with almonds and add the filling. Brush the edges with lightly beaten egg. Cover with a second layer of dough and pinch the edges. Make 4 cuts to reveal 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.
- Grated almonds: 25 g
- Chicken egg: 1 piece