American Pie Council

2016 Professional Entry


Almond Cherry Obsession Pie

Almond Cherry Obsession
(Cherry Category)

1 cup cold Crisco
¼ teaspoon salt
2 ½ cups all purpose flour cold
1 egg
1 tablespoon white distilled vinegar
¼ cup very cold water
Mix flour , salt and Crisco until it resembles corn mill. In a separate bowl whisk egg
cold water and vinegar together. Add to flour toss roll into pastry shell.

4 cups Montmorency Cherries
½ cup of dried Morello cherries
2 cups Oregon Red tart cherries
1 teaspoon almond extract
3 ½ ounces of almond paste
4 tablespoons clear gel
1 1/3 cups of sugar
½ cup cherry juice
3 drops red food coloring
Almond Crumb Topping
½ cup sliced almonds
½ cup brown sugar
1/3 cup rolled oats
1/3 cup flour
¾ teaspoon salt
6 Tablespoons very cold unsalted butter

In Large bowl. Mix in with your fingers the butter
Into your almond mixture breaking up any large pieces
Incorporate well. Place in zip lock bag and chill for 20 minutes
Before toping pie.

Instructions: first step is to macerated the dried cherries by placing them in the
Cherry juice for aprox 30 minutes. Combine all cherries in a bowl measure
out sugar and clear gel mix well; sprinkle on top of cherries and toss to coat.
Now add dried macerated cherries , extract, red food coloring toss lightly to keep
from crushing the skin of the cherries. Let set to absorb flavor and juices. Roll
Roll out pie crust; chill . Roll out almond paste between two sheets of wax paper
Take the chilled crust and line with foil fill with pie weights and blind bake on
400 for ten minutes. Remove from oven and cool completely before filling with
Almond paste layer then spoon cherries on top add crumb topping reduce heat
to 375 degrees and bake for 35-40 minutes

Filling 1:

Filling 2:

Filling 3: