Ingredients
Open pie
puff yeast dough
250g
8.75oz
1cup
16.75tbsp
pitted cherries
200g
7oz
0.80cup
13.40tbsp
black currants
100g
3.50oz
0.40cup
6.70tbsp
almond flour
20g
0.70oz
1.34tbsp
starch
20g
0.70oz
1.34tbsp
sugar
20g
0.70oz
1.34tbsp
cookie crumbs
20g
0.70oz
1.34tbsp
whisked egg for greasing
almond petals for sprinkling
Method
- Defrost the dough, and roll it out slightly.
- Mix the cookie crumbs, sugar, starch and almond flour. Add half to the berries, and spread the other half over the dough, stepping a little back from the edge.
- Lay out the berries, grease the edges with an egg, wrap up, and press well against the berries.
- Grease the sides with an egg, sprinkle with sugar and almond petals.
- Bake the pie in the oven preheated to 356F (180C) for 30 minutes, until golden brown.
The pie can be served with honey or ice cream, to your choice.
