Description
This almond-rich cherry pie combines the sweet, slightly almond-flavored wild cherries with a buttery almond crust, creating a delightful summer treat.
Ingredients
Units
Scale
- 300 ml (1 1/4 cup) milled almonds
- 100 g (3 1/2 ounces) butter
- 5 tablespoons sucanat*
- About 750 ml pitted black wild cherries (or similar)
Instructions
- With your hands, mix together the butter, milled almonds, and sucanat until well combined. The dough should feel a little sticky, not crumbly.
- Let the dough rest in the refrigerator for about an hour to firm up.
- Preheat your oven to 180°C (350°F).
- Press the dough into a pie dish, spreading it evenly across the bottom and up the sides.
- Fill the pie crust with the pitted black wild cherries, spreading them out evenly.
- Bake in the preheated oven for about 15 minutes, or until the edges of the crust are golden brown and the cherries are bubbling.
- Allow the pie to cool slightly before serving.
Notes
If you can’t find sucanat, you can substitute it with muscovado sugar or regular brown sugar. The pie is best served slightly warm. Store leftovers in the refrigerator for up to 3 days. This pie can also be made with other types of cherries if wild cherries are unavailable.
- Prep Time: 65 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
- Cholesterol: 30