Red Currant Cherry Almond Pie

By The Canadian Living Test Kitchen

29 people added this to their Recipe Box

Rate this recipe »

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	600600 cal
pro	7 g7g pro
total fat	28 g28g total fat
sat. fat	14 g14g sat. fat
carb	83 g83g carb
fibre	4 g4g fibre
chol	69 mg69mg chol
sodium	287 mg287mg sodium
% RDI:	-
calcium	55 calcium
iron	1919 iron
vit A	2323 vit A
vit C	2222 vit C
folate	2424 folate

More great recipes from this menu:

Juicy red currants have a perky berry flavour that is often used only for jellies. Can you believe that some people find the seeds too crunchy for a pie? Slivered almonds provide perfect camouflage, making this a must-try recipe for fruit pie fans.

Ingredients

Flaky Pastry Recipe Flaky Pastry Recipe
Filling:
3/4 cup blanched slivered almonds 3/4 3/4cup cupblanched slivered almondalmonds
1-3/4 cups granulated sugar 1-3/4 1-3/4cups cupsgranulated sugar
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3 cups fresh or thawed red currants 3 3cups cupsfresh or thawed red currantred currants
1 cup pitted tart cherries 1 1cup cuppitted tart cherrytart cherries
1/2 tsp almond extract 1/2 1/2tsp tspalmond extract
2 tbsp butter 2 2tbsp tbspbutter
Glaze:
2 tsp 10% cream 2 2tsp tsp10% cream or milk
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar

Preparation

Flaky Pastry

On generously floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing in dough to fit. Trim to 3/4-inch (2 cm) overhang.

Roll out remaining pastry to scant 1/4-inch (5 mm) thickness for top shell; transfer to rimless baking sheet. Refrigerate pastry and pie shell until firm, 1 hour.

Filling: Scatter almonds over pie shell. In bowl, whisk sugar with flour; toss with currants, cherries and almond extract until coated. Pour into pie shell. Dot with butter.

Brush pastry on rim of pie shell with water; fit pastry top over filling. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge.

Glaze: Brush cream over pastry; sprinkle with sugar. Cut 4 steam vents in centre. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 50 to 60 minutes. Let cool on rack. (Make-ahead: Cover and set aside at room temperature for up to 24 hours.)

Additional information :

Tip: If using frozen cherries, thaw and drain well. If using bottled cherries, drain well.

To prepare red and white currants, stem with fingers by gently pulling berries away from fine stems and discarding leaves.

Source : Canadian Living Magazine: July 2004