Pate brissee (see recipe)
2 tb Quick-cooking tapioca
1/2 ts Salt
1/4 ts Almond extract
2 tb Unsalted butter, softened
1/2 ts Lemon zest, grated
1/3 c Flour
1 ts Water
5 c Sour cherries
1 1/2 ts Lemon juice
1 c Sugar
1/8 ts Ground cloves
7 oz Almond paste
2 Lg Egg yolks
1 Egg yolk mixed with
Roll out dough 1/8-inch thick on a lightly floured surface. Fit it into a
9-inch pie plate. Crimp edges decoratively and chill the shell. Working
over a bowl, pit cherries, combine them with the tapioca, lemon juice,
salt, sugar, almond extract, and cloves, and stir until well combined. Let
filling stand, stirring occasionally, for 15 minutes. In a bowl with an
electric mixer, cream the butter. Add the almond paste and zest. Beat
mixture until well combined. Add the egg yolks, one at a time, beating
well after each addition. Beat in flour and after the mixture is well
combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.
Spoon filling into the shell, pressing down gently to level the top, and
over it pipe the almond paste mixture, forming a lattice pattern of strips
about one inch apart. Brush edge of shell with egg wash. Bake in the lower
third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
for 15-20 minutes more, or until the crust and lattice are golden brown and
the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite
