PERFECT PIE CRUST
Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar until combined. Knead gently just until it comes together. Chill for at least 1 hour.
ALMOND FRANGIPANE FILLING
Bake the empty crust at 380* for 20 -25 minutes or until a faint golden color just begins to form around the edges. Meanwhile prepare the filling by combining all of the ingredients (minus the cherries) in a food processor and blend until smooth.
Pour the filling into par baked crust and cover the top with cherries. Gently press them in.
Bake an additional 40-45 minutes at 350* until the filling is set and golden around the edges.
PERFECT PIE CRUST
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 tbsp Cornstarch
• 1/2 cup + 1 tbsp salted butter, diced (frozen)
• 1 egg
• 1 tsp Champagne Vinegar
ALMOND FRANGIPANE FILLING
• 1 stick + 1 tbsp butter, softened
• 1 cup sugar
• 4 medium egg yolks
• 1 tbsp brandy
• 1 tsp vanilla
• 1 cup ground almonds, toasted
• 1 tbsp flour
• 1/2 tsp salt
• 4 handfuls of Northwest cherries, pitted (about 3 cups)
