Cherry and almond pie


  • 500g of cherries
  • 1 roll of pre-prepared shortcrust pastry
  • 3 eggs
  • 20cl liquid cream
  • 150g caster sugar
  • 1 sachet of vanilla-flavoured sugar
  • 100g of powdered almonds


  • Rinse the cherries then dry them off. Split them with a small, sharp knife to remove the stones. Preheat the oven to 210 °C (gas mark 6-7). Spread out the shortcrust pastry dough over a 22cm diameter pie dish, then place the cherries on top and cook for around 10 minutes.
  • Whisk the eggs into an omelette-like consistency in a salad bowl then add the caster sugar and vanilla-flavoured sugar. Once the mix whitens, add the powdered almonds and liquid cream.
  • Remove the pie from the oven and pour the egg and powdered almond mix on top of the cherries. Place the pie back in the oven and cook for a further 20-25 minutes. Once done remove the pie from the dish and serve cold.

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