This is a recipe which gives a slight twist on a traditional cherry pie. The almond butter filling often takes away the slight “tart” taste that cherries can sometimes produce
Ingredients 1lb cherries
1 egg
Depending on size of egg (use weight of egg) use same for:
Ingredients for Filling: 1 lb seedless raisins (2¾ cups)
One/Two tablespoon brandy
Milk to moisten
1 lb cleaned currants (2¾ cups
2 oz chopped, blanched almonds (Third of a cup)
Generous pinch of black pepper
2 oz chopped mixed peel (¼ cup)
6 oz plain flour (1½ cups)
3 oz soft brown sugar (Third of a cup)
One level teaspoon ground allspice
Half level teaspoon each of ground ginger, ground cinnamon, baking powder
One large, beaten egg
Method: Pre heat oven to 350F. Wash,de-stalk and de-stone the cherries if required. Grease a shallow pie pin and place the cherries in it. Mix the butter and sugar together. Beat in the egg and then fold in the flour and almonds. Spread the mixture evenly and smoothly over the cherries. Place in the oven for 20-25 minutes until the mixture is golden brown (it should also rise noticeably). Serve with custard or cream.
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For US to UK equivalents for food weights and measurements see this rough guide
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