Ingredients
- Pie Dough. One sheet for bottom of 10" pie plate. Store bought dough is fine or use your favorite recipe.
- 2 pounds fresh, dark cherries, de-stemmed and pitted
- 3 Tablespoons flour
- 3 Tablespoons cornstarch
- 2 Tablespoons freshly grated fine lemon zest (about 2 lemons)
- 2 Tablesspoons fresh lemon juice (about 1/2 lemon)
- 1 whole egg, beaten
- 2 egg yolks
- 1/3 cup white corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teapoon nutmeg
- 1/2 cup sugar
- 1/3 cup coarsley ground (or finely chopped) almonds
- 1/2 cup coarsley ground (or finely chopped ) pecans
- 1/3 cup brown sugar
- 2 Tablespoons butter
- 2 teaspoons sugar
Preparation
Step 1
Preheat oven to 350 degrees. Roll pie dough until about 1/8" thick. Line bottom of pie plate and work dough up sides. Roll over excess around edges and pinch to form ridges. Place in refrigerator while preparing filing. Pulse cherries in a food processor until coarsley chopped. Add to mixing bowl (along with any juice from processing). Add flour and cornstarch, and stir to coat cherries. Add zest and lemon juice, and mix. Add egg and egg yolks and mix. Add corn syrup ,next 3 spices ,and sugar. Mix well. Remove pie plate from refrigerator and evenly pour filling over dough. Distribute almonds and pecans equally over the top of the pie. Sprinkle brown sugar evenly over the nuts. Cut thin slices from the butter and scatter over the top of the pie. Sprinkle brown sugar evenly over the nuts. Cut thin slices from the butter and scatter along the top of the brown sugar. Sprinkle the 2 teaspoons of regular sugar along the edge of the pie dough. (You may egg wash the pie dough edge first if you prefer. thought not necessary).
Bake for 35-45 minutes at 350 degrees, or until it looks set and top is folden. Remove and let cool for at least 20 minutes before serving. Serve warm or cold. May keep at room temperature of 2 days or in refrigerator for 3.