Cherry Almond Pie

To make the crust: In the bowl of a food processor, combine the all-purpose flour, almond flour, granulated sugar and salt. Pulse until combined. Add the cold diced butter and pulse for 8 to 10 times until the mixture resembles coarse crumbs, the size of peas. Add the almond extract and water and pulse until the dough comes together and forms a ball. If the dough appears to be dry, add more water, 1 tablespoon at a time until the perfect consistency is reached. It should be slightly sticky and come together when you press the dough with your fingers. Divide the dough in half and wrap each half tightly with plastic wrap. Chill the dough in the refrigerator for at least 1 hour or up to two days.

Preheat oven to 425°F. Take out the dough from the fridge about 5 minutes before rolling to slightly soften it. Roll out one disc into a large circle, on a lightly floured surface, to about ¼ of an inch thick. It should be big enough to cover a 9-inch pie plate. Transfer the dough onto the dish and fold under the excess dough hanging over to create a smooth edge. Set aside.

To make the filling: In a large bowl combine the pitted and stemmed cherries, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Gently toss all the ingredients together until evenly combined. Scoop out the cherries, draining off most of the cherry juices, and place inside the pie dish over the crust. Set aside.

On a lightly floured work surface, roll out the other dough disc in the same manner as the first. Trim into a large circle and cut into 10 ¾ inch strips. Cover the cherry filling with the strips of dough, forming a lattice. You can also just roll out the dough into a circle and top the pie with the whole crust. Make slits on top, to allow steam to escape, before baking. Trim the excess lattice pieces of dough and crimp the edges together to seal the ends. Whisk together the egg and a splash of water to create an egg wash. Brush the entire top with the egg wash and sprinkle with sugar.

Place the pie over a baking sheet and cover the edges with foil paper, leaving the center exposed. This will prevent the edges from burning before the pie is completely baked. Remove the foil for the last 15 minutes of baking. Bake the pie in the preheated oven for 15 minutes, reduce the temperature to 350°F and continue baking for 1 hour or until the top and edges are golden brown. Remove from the oven and allow to cool completely on a wire rack. Cut into pieces and serve with a scoop of vanilla ice cream. Any leftover pie can be stored, covered, in the fridge and can be kept for up to 5 days. Enjoy!