Cherry Almond Custard Pie
makes enough for 2 pies
2 cups unbleached A.P. flour
1/4 tsp salt
1 tsp sugar
1/2 lb unsalted butter, cubed and kept cold
1/4 cup vegetable shortening, cold
1/4 cup ice water
1 1/2 cups sugar
3 Tbs unbleached A.P. flour
1/4 tsp salt
2 Tbs unsalted butter, melted and cooled
1 1/2 cups buttermilk
1 tsp vanilla
1/2 tsp almond extract
zest of 1 small lemon
3 cups fresh, firm sweet cherries, stems removed, pitted and halved
- Combine Dry. Add half the butter and mix until resembles coarse meal. Add rest of butter and the shortening and cut in, leaving larger pieces of fat (around 1/4"). Add ice water until dough forms a ball (you may not need all the water).
- Divide into two balls, wrap well in plastic wrap and refrigerate. Let dough rest at least 4 hours before rolling out, but will keep for several days in the refrigerator if you want to plan ahead.
- Roll out on a well-floured surface.
- This recipe only uses one ball of dough, and requires an unbaked pie shell.
- Preheat oven to 325° convection (350°conventional) and place rack in middle of oven.
- Combine sugar, flour and salt. Add eggs one at a time, mixing well each time.
- Add melted butter, buttermilk, vanilla, almond extract, and lemon zest.
- Fold in 2 cups of cherries.
- Pour filling into unbaked pie crust. Use last cup of cherries to make a decorative pattern, setting them into the custard cut-side down. Sprinkle lightly with cinnamon all over the top.
- Bake until custard is firmly set, about 1 hour.
- Excellent served at room temperature or chilled.