Handmade Stem Free Cherry Almond Pie
|Pastry dough||2 Cup (32 tbs) (For 2-Crust 9-Inch Pie)|
|Finely chopped almonds||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Pitted sweet cherries||4 Cup (64 tbs) (Stem Free Northwest Fresh)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Red wine||2 Tablespoon|
1. Preheat oven to 375°F.
2. Roll dough into a 16-inch circle and sprinkle with 1/4 cup almonds; roll gently to embed nuts in dough. Gently transfer to a lightly greased baking sheet lined with parchment paper. Brush with beaten egg.
3. Mix cherries, sugar, cornstarch, cinnamon, salt and wine in a bowl; spoon onto dough, leaving a 4-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of cherries showing in the center. Fold in edges of pastry to form a circle. Brush pastry with egg; sprinkle with remaining almonds.
4. Bake for 30 minutes, or until pastry browns and filling bubbles. Let stand 15 minutes before cutting