Cherry Amaretti Rustic Ruby Pie
Ingredients
- 4 tablespoons, plus 2/3 cup granulated sugar, divided
- 1 teaspoon ground muhlab powder (St. Lucie cherry seeds) (if available)
- 2 & 1/2 cups all purpose flour (I prefer soft southern style biscuit flour), plus extra for rolling
- 3/4 cup very cold lightly salted butter, diced
- 1/2 cup very cold Crisco vegetable shortening, in 4 pieces
- 1/3 cup ice water
- 2 tablespoons vanilla extract
- 14.5oz can water packed sour cherries (such as Montmorency), drained
- 1/3 cup seedless red raspberry jam
- 5 & 1/2 cups cups pitted fresh sweet cherries, or thawed frozen (measure frozen), halved
- 1/2 teaspoon quality ground cinnamon, divided
- 1 & 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 3 & 1/2oz pulverized instant tapioca
- 3oz. almond paste, not marzipan
- 2 Tablespoons egg white
Temperature: 400 ° F
Instructions
This recipe is written for the deep 9 inch Emile Henry ruffled pie dish. Add 2 tablespoons sugar, muhlab, and 1&1/2 cups flour to bowl of food processor, pulse twice. Add butter and shortening, process for 10 to 15 seconds until dough looks like small moist peas. Scrape bowl, add last cup flour and pulse quickly 6 more times. Place ice water into a small bowl, add 2 tablespoons vanilla, and sprinkle over flour mixture. With a rubber scraper, turn dough over itself a couple of times, press down and turn until dough sticks together, adding a few more drops water if necessary. Press dough into a ball, divide into 2 pieces, one slightly larger than the other. Press both into inch thick discs, wrap in plastic wrap and chill for 40 minutes or overnight if you have the time.
For Filling, place sour cherries and jam into processor and puree, 15 seconds. Add remaining sour cherries and pulse 3 or 4 times to chop. Place sweet cherries, 2/3 cups sugar, 1/4 teaspoon cinnamon, lemon juice, salt, and tapioca into mixing bowl, stir in cherry puree and allow to stand 15 minutes.
Remove larger disc of dough, unwrap on floured board and allow to rest 5 minutes. Roll out to 1/8 inch thick round 4 or 5 inches larger than Emile Henry pie plate, turning over and rotating, and dusting with flour as needed. Fit crust in plate. Chill for 30 to 40 minutes.
Preheat oven to 400 degrees with a baking sheet on the lower middle rack. In processor, process almond paste, 2 tablespoons sugar, 1/4 teaspoon cinnamon and egg white until smooth. Roll out smaller disc of dough same as the first but 2 inches smaller, and slightly thinner. Fill chilled crust with cherry filling, cover with top crust, trim, seal edges with damp finger or crimp. Spread almond mixture over top of crust. Vent crust with a knife in 8 spots around sides. Shield edge of crust with foil or pie shield
Bake on preheated baking sheet for 10 minutes, reduce heat to 325 until cherry red juices are bubbling, and top is deep golden, about 40 minutes Cover entire pie loosly with foil if browning to much without bubbling filling. Cool for several hours before cutting. Serves 8.
Instructions
This recipe is written for the deep 9 inch Emile Henry ruffled pie dish. Add 2 tablespoons sugar, muhlab, and 1&1/2 cups flour to bowl of food processor, pulse twice. Add butter and shortening, process for 10 to 15 seconds until dough looks like small moist peas. Scrape bowl, add last cup flour and pulse quickly 6 more times. Place ice water into a small bowl, add 2 tablespoons vanilla, and sprinkle over flour mixture. With a rubber scraper, turn dough over itself a couple of times, press down and turn until dough sticks together, adding a few more drops water if necessary. Press dough into a ball, divide into 2 pieces, one slightly larger than the other. Press both into inch thick discs, wrap in plastic wrap and chill for 40 minutes or overnight if you have the time.
For Filling, place sour cherries and jam into processor and puree, 15 seconds. Add remaining sour cherries and pulse 3 or 4 times to chop. Place sweet cherries, 2/3 cups sugar, 1/4 teaspoon cinnamon, lemon juice, salt, and tapioca into mixing bowl, stir in cherry puree and allow to stand 15 minutes.
Remove larger disc of dough, unwrap on floured board and allow to rest 5 minutes. Roll out to 1/8 inch thick round 4 or 5 inches larger than Emile Henry pie plate, turning over and rotating, and dusting with flour as needed. Fit crust in plate. Chill for 30 to 40 minutes.
Preheat oven to 400 degrees with a baking sheet on the lower middle rack. In processor, process almond paste, 2 tablespoons sugar, 1/4 teaspoon cinnamon and egg white until smooth. Roll out smaller disc of dough same as the first but 2 inches smaller, and slightly thinner. Fill chilled crust with cherry filling, cover with top crust, trim, seal edges with damp finger or crimp. Spread almond mixture over top of crust. Vent crust with a knife in 8 spots around sides. Shield edge of crust with foil or pie shield
Bake on preheated baking sheet for 10 minutes, reduce heat to 325 until cherry red juices are bubbling, and top is deep golden, about 40 minutes Cover entire pie loosly with foil if browning to much without bubbling filling. Cool for several hours before cutting. Serves 8.
