Cherry Pie #4thJuly.

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It’s the 4th July so let’s whip up something all American like Cherry pie !
Adulterated from Bon Appetit who say “Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust”. NB: making pastry is easier than you think!

You need for 8 fashionista or 26 models:
•    ⅓ cup almond flour ( grind your own almonds)
•    ¼ cup caster sugar
•    1 teaspoon salt
•    2½ cups plain flour, plus more for surface
•    1 cup or 225 grams chilled unsalted butter, cut into pieces
•    2 large egg yolks
Filling and assembly
•    flour for surface
•    1 cup sugar
•    1 tablespoon finely grated lime zest
•    3 tablespoons cornstarch
•    pinch of salt
•    6 cups of fresh cherries, pitted, or 6 cups frozen cherries
•    1 large egg, beaten to blend
•    Demerara sugar (for sprinkling)

•    Pull on Valentino black lace gown from Bergdorfs.
•    Sock down a champagne.
•    Whizz up the almonds so they are ground as fine as flour more or less.
•    Add the sugar, salt, and 2½ cups of flour into the food processor and give it another whizz.
•    Add butter and pulse until mixture resembles coarse cornmeal.
•    Whisk egg yolks and ¼ cup ice water in a small bowl and drizzle over flour mixture.
•    Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).( Like your moisturiser)
•    Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute.
•    Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
•    DO AHEAD: Dough can be made 3 days ahead. Keep chilled. That’s the dough not you.
Filling and assembly
•    Preheat oven to 200 degrees .
•    Let dough sit at room temperature to soften slightly, about 5 minutes.
•    Roll out 1 disk of dough on a lightly floured surface to a 12” round.
•    Transfer to a parchment-lined baking sheet and chill.  With a glass of wine.
•    Repeat with remaining disk of dough.
•    Combine sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest.
•    Whisk in cornstarch and salt until there are no lumps in cornstarch.
•    Add cherries and toss to coat. That’s the cherries not the Burberry.
•    Carefully transfer 1 crust to a 9” pie dish.
•    Lift up edges and allow dough to slump down into dish.  Like you on a Friday night.
•    Trim edges to even out crust if needed.
•    Scrape in cherry filling and arrange so neat.
•    Using a ¾”-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish.
•    Place over filling.
•    Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired. Not your hair the pastry.
•    (Alternatively, assemble pie, then cut X’s or slits into crust.)
•    Brush crust with egg and sprinkle with sugar.
•    Chill pie until crust is firm like Miranda Kerr’s thighs, 20–30 minutes.
•    Place pie on a parchment- or foil-lined baking sheet.
•    Bake until crust is golden as you will be after a holiday in Provence, about 30 minutes.
•    Reduce oven temperature to 180 and bake, tenting with foil if crust is browning too quickly like Donatella , until juices are bubbling and crust is deep golden brown like a Chloe bag, 50–60 minutes longer.
•    Transfer to a wire rack and let cool at least 4 hours before slicing.
•    DO AHEAD: Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.
•    Yum