What a happy coincidence that Canada Day is in the midst of cherry season. Tart cherries and almonds are a marriage made in heaven. Serve this pie with scoops of Kick-the-Can Vanilla Ice Cream.
- Portion size 12 servings
In large bowl, whisk together all-purpose flour, almonds, sugar, grated lemon rind and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse meal.
Lightly beat together 1 of the egg yolks, vinegar, vanilla, almond extract and enough ice water to make 1/2 cup (125 mL); stir into flour mixture, tossing with fork until dough is evenly moist and shaggy. Form into ball; wrap and refrigerate for about 1 hour or until chilled. (Make-ahead. Refrigerate for up to 48 hours.)
Place cherries in large bowl. Whisk sugar with cornstarch; pour over cherries. Sprinkle with almond liqueur and stir gently. Pour into 13- x 9-inch (3 L) glass baking dish; set aside.
On lightly floured surface, roll out pastry to 14- x 12-inch (35 x 30 cm) rectangle; fit over dish, rolling edges under to fit. Flute edges. Cut steam vents in top. If desired, cut decorative shapes from pastry trimmings and arrange over top. Brush remaining egg yolk all over top.
Bake on foil-lined rimmed baking sheet in centre of 425ºF (220ºC) oven for 15 minutes. Reduce heat to 375ºF (190ºC); bake for 55 minutes, covering with foil if browning too much.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 206 mg
- Protein 5 g
- Calories 426.0
- Total fat 15 g
- Cholesterol 51 mg
- Total carbohydrate 71 g
- Iron 10.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 13.0