Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1/2 cup butter
- 4 Tbsp. almond paste
- 2 1/2 cups all-purpose flour
- 3/4 tsp. salt
- 1/4 cup ice-cold vodka
- 4 to 5 Tbsp. ice-cold water
- 1 (12 oz.) pkg. frozen sweet cherries
- 6 Tbsp. Demerara sugar, divided
- 1/2 cup dried cherries
- 1/3 cup seedless raspberry preserves
- 1 Tbsp. butter
- 1 tsp. vanilla bean paste
- parchment paper
- 1 large egg
Directions
- Cut 1/2 cup butter into small cubes, chill butter and almond paste 15 minutes. Stir together flour and salt. Cut butter and almond paste into flour mixture with a pastry blender until it resembles small peas. Gradually stir in vodka and 1/4 cup ice-cold water with fork, stirring just until dough begins to form a ball and leaves sides of bowl, adding up to 1 Tbsp. more water if necessary. Place dough on plastic wrap; shape into a flat disk.
- Divide dough into 12 portions. Shape each into a ball. Flatten each into a 3-inch circle on a slightly floured surface; roll into a 5-inch circle. Stack circles between layers of plastic wrap or wax paper. Cover stack with plastic wrap; chill 2 to 24 hours.
- Preheat oven to 425 degrees. Spread frozen cherries in a lightly greased 13 × 9-inch baking dish; sprinkle with 4 Tbsp. Demerara sugar. Bake 25 minutes or until juice begins to thicken, stirring every 10 minutes. Remove from oven; immediately scrape cherries and juice into bowl, using a rubber spatula. Stir in dried cherries an next 3 ingredients; cover with plastic wrap. Cool completely (45 minutes).
- Working with 1 circle at a time, spoon 1 heaping Tbsp. cherry mixture into center of each dough circle; fold dough over filling. Press edges together with a fork to seal. Place on a parchment paper-lined baking sheet.
- Whisk together egg and 1 Tbsp. water. Brush pies with egg mixture. Cut 1 to 2 slits in top of each pie; sprinkle with remaining Demerara sugar.
- Bake at 425 degrees for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and cool 15 minutes.