Indulge in a slice of nostalgia with our exquisite Sour Cherry Pie with Almonds, a recipe that perfectly captures the essence of your grandmother’s classic baking. Each bite is a blend of tart cherries and crunchy almonds, enveloped in a buttery, flaky crust. This pie not only tantalizes your taste buds but also brings back cherished memories of family gatherings and cozy afternoons spent in grandma’s kitchen.
Cherry pie with pomegranate and almond
Cherry pie with pomegranate and almondWhat we will need:
Dough:
- 250 g low-fat cottage cheese
- 1 egg
- 125 ml oil
- 100 g sugar
- pinch of salt
- 400 g semi-coarse flour
- 1 baking powder
For decorating:
- 750 g sour cherries
- 50 g almond flakes
for the gingham:
- 100 g butter
- 100 g sugar
- 1 vanilla sugar
- 200 g plain flour
- half a teaspoon of baking powder
- 1 egg yolk
How we will proceed:
1) Start by putting the curd in a sieve lined with a clean tea towel. Let it drain and squeeze out the liquid thoroughly. Then place it in a bowl with the egg, oil, sugar and salt and mix thoroughly.
2) Mix the semi-coarse flour with the baking powder and gradually knead. Then form the cheesecake dough into a ball, which you wrap in clingfilm and place in the fridge for 30 minutes.
3) Preheat the oven to 200 degrees. Wash and de-stem the cherries and pit them. Butter, sugar, van. Sugar, plain flour, baking powder and egg yolk knead quickly to a paste.
4) Place the dough on a greased baking sheet and roll it out. Top evenly with the cherries, the granola and also the almond flakes.
5) Bake for 35 – 40 minutes. Then take it out and let it cool.