Description
A flaky almond-flavored crust encases a vibrant cherry-rhubarb filling, balancing sweet and tart flavors. Customize with a lattice top and enjoy year-round with frozen fruit.
Ingredients
3¼ cups all-purpose flour
1 cup + 6 tablespoons unsalted butter (or coconut oil)
⅔ cup ice cold water
1 teaspoon kosher salt (or fine sea salt)
3 cups pitted cherries (fresh or frozen)
2 cups rhubarb (optional)
1 teaspoon almond extract
1 tablespoon vanilla extract
¾ cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
Instructions
Cube butter and freeze.
Chill water with ice cubes.
Pulse flour and salt in a food processor.
Add cold butter and pulse until pea-sized.
Gradually add ice water until dough forms.
Chill dough discs for 1–2 hours.
Pit cherries and cut rhubarb.
Combine fruit with almond extract, vanilla.
Mix sugar, cornstarch, and salt; add to fruit.
Roll dough to ⅛” thickness.
Press dough into pie dish and trim edges.
Create lattice top with second dough disc.
Bake at 375°F (190°C) for 1 hour.
Cool completely before serving.
Notes
Frozen cherries work well in summer.
Substitute white whole wheat flour for all-purpose.
Use coconut oil if avoiding dairy.
Omit rhubarb for a cherry-only filling.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 45
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg