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28/12/2022

Cherry Frangipane Pie

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When fresh cherries are in season, this is a superb summer pie to make.

Makes:

1 x 25cm pie

Prep Time: 30 minutes

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

  • 500g fresh cherries, pitted and halved
  • 1/2 cup caster sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornflour
  • 1/2 cup ground almonds
  • 1 tablespoon caster sugar, extra
  • 1 teaspoon vanilla extract
  • 1 egg, separated
  • raw sugar, for sprinkling
  • SWEET SHORTCRUST PASTRY
  • 3 cups plain flour
  • 1/4 cup sugar
  • 225g chilled butter, cubed
  • 2-3 tablespoons chilled water

Method

  • SWEET SHORTCRUST PASTRY Combine flour, sugar and butter in a food processor and blend briefly until mixture resembles breadcrumbs. If you don’t have a food processor, you can rub the butter into the flour with your fingers. Quickly blend in enough water until mixture just forms a ball. Remove and knead lightly on a floured surface. Divide into two halves, roll into balls, flatten slightly, wrap in plastic wrap and refrigerate for 10 minutes to allow pastry to rest before using.
  • TO ASSEMBLE PIE Thinly roll out one portion of pastry onto a lightly floured surface and use to line the base and sides of a 27cm round fluted tart tin with removable base. Prick the base with a fork and refrigerate until required. Combine cherries, sugar, lemon juice and cornflour together and allow to stand for 10 minutes for the fruit to release some moisture and stir well. Combine ground almonds, 1 tablespoon caster sugar, vanilla and egg white together. Brush base of pie shell with egg yolk and spread with almond mixture. Top with cherry mixture. Roll out remaining pastry to 2mm thickness and cut into 2cm wide strips with a fluted pastry wheel or a knife. Brush the edges of the pie with yolk and lattice the pastry strips on top. Brush with yolk and sprinkle with raw sugar. Bake at 220°C for 15 minutes. Reduce temperature to 180°C and bake a further 15 minutes. Lower pie to the base of the oven and bake a further 10 minutes to crisp the underside. The filling may be quite juicy but will thicken on standing. Allow to cool completely before serving.

Tips

  • Note: It is best to allow the pie to fully cool before cutting it, but it can be warmed again prior to serving.
  • DEEP DISH CHERRY PIE For a higher pie, double the cherry filling and the almond frangipane, and use a deep 27cm fluted pie tin with removable base. The larger pie may need an extra 10-15 minutes cooking time. Lower to the base of the oven to brown the underside towards the end of the cooking time.

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