Black Forest Cherry Almond Pie

For the Crust

– 1 ½ cups all-purpose flour – ½ cup unsalted butter, cold and cubed – 1/4 cup granulated sugar – 1/4 teaspoon salt – 3-4 tablespoons ice water

For the Matcha Mint Filling

– 3 cups fresh or frozen cherries, pitted – 1/2 cup granulated sugar – 2 tablespoons cornstarch – 1 teaspoon almond extract – 1 tablespoon lemon juice

For the Almond Frangipane

– 1 cup almond flour – 1/2 cup unsalted butter, softened – 1/2 cup granulated sugar – 2 large eggs – 1 teaspoon almond extract

Prepare the Crust

– In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs. – Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together



Make the Cherry Filling

In a bowl, combine the pitted cherries, sugar, cornstarch, almond extract, and lemon juice. Toss until the cherries are well coated. Let the mixture sit for about 15 minutes to allow the flavors to meld.

Prepare the Almond Frangipane

In a separate bowl, beat together the almond flour, softened butter, sugar, eggs, and almond extract until smooth and well combined.

Cool and Serve

– Allow the Black Forest Cherry Almond Pie to cool completely before slicing. – Serve with a dollop of whipped cream if desired.


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