Recipe - Cherry Almond Pie

Pate brissee (see recipe)
2 tablespoon Quickcooking tapioca
One half teaspoon Salt
One fourth teaspoon Almond extract
2 tablespoon Unsalted butter, softened
One half teaspoon Lemon zest, grated
1/3 cup Flour
1 teaspoon Water
5 cup Sour cherries
1 One half teaspoon Lemon juice
1 cup Sugar
1/8 teaspoon Ground cloves
7 ounce Almond paste
2 Lg Egg yolks
1 Egg yolk mixed with

Roll out dough 1/8inch thick on a lightly floured surface. Fit it into a
9inch pie plate. Crimp edges decoratively and chill the shell. Working
over a bowl, pit cherries, combine them with the tapioca, lemon juice,
salt, sugar, almond extract, and cloves, and stir until well combined. Let
filling stand, stirring occasionally, for 15 minutes. In a bowl with an
electric mixer, cream the butter. Add the almond paste and zest. Beat
mixture until well combined. Add the egg yolks, one at a time, beating
well after each addition. Beat in flour and after the mixture is well
combined, transfer it to a pastry bag fitted with a 1/4inch plain tip.
Spoon filling into the shell, pressing down gently to level the top, and
over it pipe the almond paste mixture, forming a lattice pattern of strips
about one inch apart. Brush edge of shell with egg wash. Bake in the lower
third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
for 1520 minutes more, or until the crust and lattice are golden brown and
the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite

Posted to MMRecipes Digest V3 #273

Date: Sat, 5 Oct 1996 17:57:14 0700

From: Julie Bertholf jewel1@ix.netcom.com