Farmhouse-style warm fruit pie

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 10
Servings 10
Time 40


  • 2
    ready-made shortcrust pastry
  • 425
    2 tins stoned cherries
  • 125
    soft butter
  • 160
    castor sugar
  • 2
    large eggs, lightly beaten
  • 100
    crushed almonds
  • 45
    cake flour
  • 1
    almond essence
  • 30
  • 15
    icing sugar, for dusting


Oven temperature: 200°C.
1. Roll out the pastry and line a 24cm pie dish.
Chill it in the fridge while you prepare the filling.

2. Drain the cherries well, blotting any excess moisture with paper towels.

3. Beat the butter and castor sugar until pale and fluffy.
Beat in the eggs.
Add the almonds, flour and almond essence, and mix in well.

4. Spread the almond mixture into the unbaked pastry shell.
Arrange the cherries on top and sprinkle with sugar.
Bake for 15 minutes in a preheated oven, then reduce the oven temperature to 160°C and bake for about another 45 minutes, or until set.
Remove from the oven and leave to cool in the pie dish.

5. Reheat just before serving and dust generously with icing sugar.


Read more on: bake  |  fruit

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