Cherry Pie

• None None FOR THE PASTRY
• 2 cups flour
• 1 tsp baking powder
• 1 cup ground almonds
• 12 tbsp (1 1/2 sticks) butter, chilled and cubed
• 1 None egg, beaten
• None None FOR THE FILLING
• 1 jar (24 oz) pitted morello cherries, drained
• 1 1/2 cups cherry pie filling
• 2 tbsp butter, melted
• 1 tsp almond extract
• None None Milk, for brushing
• None None Sugar and toasted sliced almonds, for sprinkling
• None None Whipped cream, to serve

1. For the pastry, sift flour and baking powder into a bowl. Add ground almonds. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Add egg and 3 tbsp cold water. Mix. Knead until smooth. Wrap in plastic wrap. Refrigerate for 30 mins.
2. For the filling, place the morello cherries and cherry pie filling in a bowl. Gently mix the fruit. Stir in the melted butter and almond extract.
3. Place a baking pan in the oven and preheat to 400u0b0F. Roll out 2/3 of the pastry to a 12-inch round. Use to line a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Spoon fruit into pie crust. Roll out the remaining pastry. Cut into 3/4 inch-wide strips. Place over filling in a lattice pattern. Brush overhanging pastry with water. Fold up and over ends of strips. Crimp with fingers. Brush with milk. Sprinkle with sugar. Place pie dish on preheated baking pan.
4. Bake for 20 mins. Cover with foil. Bake for 15 mins until filling is bubbling and crust is golden. Sprinkle with almonds. Cool completely on wire rack. Serve with whipped cream.

flour, baking powder, ground almonds, butter, egg, filling, morello cherries, cherry pie filling, butter, almond, milk, sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/28789 (may not work)