These pies can be made using whatever fruit or berries you have in season. The pastry is a good pastry for just about anything.
Ingrediends:
Pastry Dough
Ingredients
2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
220 g chilled unsalted butter
1/4 cup plus 2 tablespoons buttermilk
Almond Crumble
Ingredients
1/4 Cup flour
1 1/2 Tablespoons sugar
pinch of salt
pinch of cinnamon
zest of 1/2 orange
1/4 Cup Almond meal
2 Tablespoons cold butter, cut into small pieces
Mix all ingredients together and set aside
Cherry Filling
Ingredients
700g fresh cherries, pitted
1 Tablespoon cornstarch
1/3 Cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 teaspoon orange juice
milk for brushing on the crust
Method:
Method
To make pastry
Combine flour, sugar and salt in large bowl. Add butter. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
When you are ready to roll out the dough, remove I packet from the refrigerator and rest on a lightly floured piece of parchment paper for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to about 1/8” thickness, gently lifting and moving the dough after each roll and keeping the parchment lightly floured as needed. Brush off any e
Vegetarian