Almond for Pie! Cherry Slab Pie with Marzipan Crumble
Right next to my favorite strawberry stand at the farmer’s market is a cherry stand. A couple of weeks ago was their last time at the market for the season. So, of course, I couldn’t resist and loaded up on cherries hoping to savor the last pick of the season.
Which meant I was constantly tossing unadulterated cherries into my mouth. Around the 50th cherry, the thought-there must be another way to enjoy these bad boys, danced through my head. Coincidentally, a post from Ipso Fatto appeared in my inbox for a luscious-looking cherry slab pie. Fortuitous or can Google read minds now. Hmmm.
The recipe is originally from Vintage Baker by Jessie Sheehan. This is not the first time I have tried one of her recipes. I also posted her Butterscotch Potato Chip Balls that are, in a word, scrumptious. She also has a blog, Jessie Sheehan Bakes, which I have added to my blogs to follow. Plenty of photos and helpful notes to go along with her well-written recipes.
Did not even know I had a cherry pitter…go figure, another kitchen gadget, makes me so happy.
Do not get freaked out by the word PIE. The crust for this slab pie is made in the food processor and pressed into a removable bottom pan. No rolling here! Very easy. The dough is made with regular flour and almond flour (which helps keep the crust tender), butter, an egg yolk, and sugar.
Pulse ingredients in the food processor until it just starts to come together. Do not over-process. If you pinch the dough and it stays together, stop.
Press the dough into a springform pan. See, EASY.
The crumble is made with almond paste to amp up the almond further. Ahhh, cherry and almond, like Fred and Ginger, a spot on flavor combination.
I made half the recipe which is the best way to resist the temptation of eating an entire slab pie. An excellent strategy for me of little self-control. I used a 9 inch round springform pan which worked perfectly.
This pie is delicious, the buttery crust and marzipan crumble all supporting the star of the show-juicy sweet cherries. If only cherry season was a little longer, sigh.
Cherry-Almond Slab Pie with Marzipan Crumble
Equipment
- 9x13 pan
- 9 inch springform pan
Ingredients
Almond Piecrust
- 2 cups all-purpose flour 280gms
- 3/4 cup almond flour 90gms
- 1/3 cup granulated sugar 65gms
- 3/4 tsp salt
- 3/4 cup unsalted butter, chilled 165gms, cut into 1/2 inch pieces
- 1 tsp almond extract
- 1 egg yolk
- 1/4 cup cold water
Marzipan Crumble
- 1 cup all-purpose flour 140gms
- 7 ounces almond paste
- 2/3 cup granulated sugar 130gms
- 1/2 cup unsalted butter, chilled 110gms cut into 1/2 inch pieces
Cherry Filling
- 10 cups pitted cherries, fresh or frozen do not throw
- 3/4 cup cornstarch 105gms
- 2 cups granulated sugar
- 1/4 tsp salt
- 2 T lemon juice
- 1/2 tsp almond extract
- Sliced almonds for sprinkling
Almond Glaze
- 1 cup confectioners' sugar 120gms
- 1/4 cup heavy cream 60ml
- 1/8 tsp almond extract
Vanilla Ice Cream!
Instructions
Piecrust
- Preheat oven to 400 degreesGrease 13x9x2 inch pan with non-stick cooking spray or softened butter, line bottom with parchment paper, grease paper. Set aside.
- Combine AP flour, almond flour, sugar and salt in the bowl of a food processor fitted with the metal blade. Pulse to combine ingredients. Distribute butter on top of the flour mixture and pulse until coarse crumbs with a few pea-sized pieces.
- Combine almond extract, egg yolk and 1/4 cup cold water. Add liquid mixture to food processor and continue to pulse until the dough begins to clump. Do not overdo it! Transfer the dough into prepared pan, press it evenly onto the bottom and two thirds up the sides. Wrap pan in plastic wrap and place in freezer while you make the crumble and filling.
For the Crumble
- Add flour, almond paste and granulated sugar to food processor bowl. Pulse to combine. Add butter and process until it comes together in one mass. Remove from processor and break in bits. Cover and wrap and store in freezer until needed.
Filling
- Combine cherries, cornstarch, sugar, and salt in a bowl. Add lemon juice and almond extract and stir well.To assemble pie, pour cherries into pie crust. Top with crumble and sprinkle sliced almonds on top.
- Bake 80-90 minutes, less for fresh cherries, rotating the pan after 30 minutes and tenting with foil so it doesn't brown too much. Pie is ready when the filling bubbles thru the center.
Glaze
- Combine powdered sugar, cream and extract in a bowl and whisk until smooth. Drizzle on pie.
- Serve with Vanilla ice cream, that's an order.
Notes