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 oz) butter
- 5 tbsp (75 ml) 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