4 c. fresh cherries, pitted
2/3 c. sugar
2 T. + 1 t. cornstarch
Crust:
1 1/2 c. flour
1/3 c. + 1 T. cornmeal
1 t. sugar
1/2 t. salt
1 stick cold butter cut up into small pieces
4-5 T. cold water
1 egg white
Frangipane:
1/2 c. almond flour
2 T. softened butter
1/4 c. sugar
1/8 t. salt
3 T. flour
Preheat oven to 425°.
In a large bowl mix together the pitted whole cherries, 2/3 sugar and 2 T. + 1 t. cornstarch. Toss to coat well.
Just simply http://bananaleaf.com.ph/viagra4962.html sildenafil generico online look at one of them internet sites and you could find lots of pleasure holds back for you. This leads for intense guilt & therein males are able to enjoy pleasurable nights my drugshop uk generic cialis of intimacy. Till date, there have been a large number of males, do not prefer visiting a physician due to lots purchase cialis online of embarrassment in the bed. buy viagra in usa They have proved to be an excellent add-on to the ingenuity and resourcefulness of the architects and engineers, bringing in more accuracy and speed and dependability. In a food processor fitted with the chopping blade place the almond flour, 2 T. softened butter, 1/4 c. sugar, 1/8 t. salt, 3 T. flour and one egg. Pulse until it becomes a smooth paste. Use a spatula to scrape down the sides so that everything mixes in well.
Make the crust by whisking the 1 1/2 c. flour, 1/3 c. cornmeal, 1 t. sugar and 1/2 t. salt in a large bowl. Use a pastry knife to cut in the pieces of cold butter so the mixture binds together into pea-sized balls. One tablespoon at a time, cut in the cold water until the dough balls up and holds together. This will take four to five tablespoons of water.
Sprinkle a cookie sheet with 1 T. cormeal. Put the ball of dough on the cookie sheet and pat it flat into a 5″ mound.
Starting in the middle use a rolling pin to roll the crust out into a 14″ circle. Push from the middle out. If splits occur in pinch of a piece from the edge and seal the crack well.
Spread the almond paste into a 12″ circle on the dough. Use a slotted spoon to heap the cherries on top of the paste, not directly on the dough. Use a metal spatula to flip the margins of the dough up and over the cherries, pinching the edges into rough pleats. Pour the accumulated cherry juice on the fruit.
Whisk the egg white and brush on the top of the dough. Sprinkle the crust with sugar.
Place the pie on the baking sheet in the oven for 20 minutes.
Bake in the preheated 425° for a total of 5o – 60 minutes. Check in with the pie at the 15 minute mark — if there are any leaks, fold a length of foil into a sturdy 2″ wide strip, long enough to go around the circumfrence of the pie. Use it to shore up where the base meets the pan.
The pie is done when the cherries are bubbling and the crust is browned.
Let cool for at least 30 minutes. Slide a metal spatula under the pie, loosening it from the baking sheet, and then gently slide it off onto a serving plate.
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