SOUR CHERRY FRANGIPANE PIE

Press-in crust, Sour Cherries, Frangipane

Ingredients: 

 

Press-In Crust:

8 T butter, melted in the microwave for 30 seconds

1 T water 

1¼ c all-purpose flour

¼ c cornstarch

2 T powdered sugar

½ t kosher salt

 

Cherry Filling:

6 c sour cherries, pitted (2 2/3 lb unpitted, at the market) 

1 c granulated sugar

4 T corn starch

¼ t salt

 

Frangipane:

4 T butter, melted in the microwave in 10 second increments

½ c granulated sugar

1 egg, beaten

½ t vanilla extract

⅛ t almond extract 

⅛ t salt

¾ c almond flour 

 

Method:

 

Preheat oven to 425°F and place rack in lower third of oven.  Place the pie dish on a baking sheet covered with a piece of parchment paper.

For the cherries:

 

Mix all ingredients together and set aside to macerate for 20 minutes. 

 

 

For the crust:

 

Melt the butter and add the water.

 

Mix the dry ingredients together in a large bowl.  Pour in the liquid ingredients and mix with a spoon until the dough comes together.

 

Using your hands, press the dough into the bottom and all the way up the sides of the pie dish, smoothing with the bottom of a glass or a large spoon, if desired.  The dough will be thin, but trust that it will cover the whole area.  

 

Pour the macerated cherries into the dough-filled pie dish and set aside.  Scrape the cherry bowl out but don't wash it.

 

For the frangipane:

Whisk the melted butter and sugar together in the cherry-macerating bowl.  It will be grainy.  Add the egg, extracts and salt, and whisk to combine.  Finally, stir in the almond flour and mix until smooth with a silicone spatula.

 

Pour the frangipane over the cherries and place the pie dish into the oven to bake for 15 minutes.  Reduce the temperature to 375°F and bake for an additional 45-60 minutes, or until the filling is bubbling and the frangipane is set in the center of the pie.  Tent with foil if the frangipane is browning too quickly.

 

Cool to room temperature before serving.