Dessert // Pies

Cherry pie with almond crust

  • puff pastry pie - 1 Each
  • oatmeal - 2/3 cup (or 1/2 cup of oatmeal (crust)
  • flour - 1/2 cup (crust)
  • sugar- 1/2 cup (crust)
  • ground cinnamon - 1/4 teaspoon (crust)
  • salt - 1/2 teaspoon (crust)
  • almonds - 3/4 cup (crust)
  • melted butter -6 tablespoons. tablespoons (crust)
  • sugar - 3/4 cup (stuffing)
  • cornstarch - 3 tablespoons. tablespoons (stuffing)
  • salt - 1/4 teaspoon (stuffing)
  • fresh cherries, pitted - 1kilograms (or 900 g frozen cherries (stuffing)

1. Sort out the cherries and remove the seeds, if you use fresh cherries. Roll out the puff pastry into a circle with a diameter of 30 cm and put in a baking pan with a diameter of 22-25 cm. Decorative trim the edges and place in refrigerator for 30 minutes or heat the oven to 220 degrees and wrap the dough with foil and bake until light golden brown, about 30 minutes (for a crispy bottom crust).Reduce the oven temperature to 190 degrees Celsius.2. If you use oatmeal, grind them in a food processor until the

flour.Then add the flour, sugar, cinnamon, salt and almonds.Stir the mixture in a food processor until nuts are not shattered.If you do not have a food processor, you can chop the nuts by hand.Mix with the melted butter in a bowl.3. Make the cherry filling.In a large bowl, mix cherries with sugar, starch and salt.Add more sugar if desired.Put the filling into the crust cherry pie.Sprinkle the almond mixture over the cherries.Bake for 1 hour and 10 minutes, until the filling is not thickened and bubbling.Cool to room temperature before serving.

Servings: 8