I love cherries! I t’s definitely one of my favorite summer fruit, and every year I cry over the fact the season ends so quickly. Right now, it’s just the peak of the season, which is the perfect excuse to make cherry pie.
This is not a traditional cherry pie, as it combines hazelnut almond cream and tons of cherries at the top. Serve it a little warm with a scoop of vanilla ice cream – and it’s the perfect summer dessert!
Cherry Pie with Almond Cream
For short crust pastry:
- 100 grams (1/2 cup) cold butter cut into cubes
- 120 grams (1 cup) all-purpose flour
- 30 grams (3 tbsp.) cornstarch
- 70 grams (7 tbsp.) powdered sugar
- Pinch of salt
- 25 grams (1/4 cup) almond meal
- 1 egg yolks
For almond and hazelnut cream:
- 80 grams whole almonds
- 40 grams whole hazelnuts
- 100 grams (1/2 cup) sugar
- 20 grams (2 tbsp.) light brown sugar
- 130 grams (1 stick) cold butter cut into cubes
- Pinch of salt
- 1 large egg
- 2 tbsp. Frangelico hazelnut liqueur or brandy
- 1 tbsp. cornstarch
For decoration and serving:
- 150 grams pitted cherries halved
- Icing sugar
Crust: in a food processor with a steel blade, put butter, flour, cornstarch, powdered sugar, salt and ground almonds and blend until crumbly.
Add egg yolk and continue to process just until large chunks of dough form.
Transfer the dough chunks of a lightly floured work surface and combine with your hands, create a disc shape, wrap and refrigerate for an hour.
Roll out the dough on a floured surface to about 3-4 mm thick and line the pan It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 10-12 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
Cool slightly at room temperature.
Almond and hazelnuts cream: in a food processor with a steel blade put almonds, hazelnuts, sugar, light brown sugar, butter and salt and blend until crumbly.
Add egg, Frangelico and cornstarch and continue to blend until a thick cream forms.
Spread the cream over the crust and sprinkle over the cherries.
Bake for 15-20 minutes or until golden and set.
Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Keep the pie in a closed container in the refrigerator for up to 3-4 days.
- Serve the pie at room temperature or even slightly warm.
- Instead of cherries you can use any other berry you like.
- You can use frozen or fresh cherries.
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