Toasted Almond & Cherry Custard Pie
Well, if we’re going on a cherry binge, we’re going to have to pair bunches of them with almonds.
They’re related, cherries and almonds, and that’s why their flavors complement each other so, so perfectly. In truth, I am not normally a pie person, but I make an exception for custardy pies, like lemon and shoofly, and especially for almond-y custard pies like this Toasted Almond & Cherry Custard Pie.
To make the almond-kissed dairy-free custard in this pie, I take inspiration from one of my all-time favorite summer desserts, the clafoutis. In a clafoutis, a small amount of flour added to the custard prevents the eggs from curdling. That means you don’t have to be a pie whisperer to win at this custard pie. You don’t have to be careful or precise, at all.
Likewise, the crust: it’s press in! I know a lot of people detest rolling out pie dough, and hopefully there are quarter-lifers among you who don’t even own a rolling pin (hopefully, because I think that it’s sort of something to be proud of…minimalism and whatnot). No matter. Here, after moistening flour with oil and more almond milk, simply press the crust into your pan. It’s okay if the edges are a little rough.
Into that easy-to-make shell go pitted cherries and this famous almond custard–then, sliced almonds are sprinkled on top.
There is a similar pie in A Baker’s Dairy-Free Dozen–only that one’s made with coconut. Don’t miss either!
Toasted Almond & Cherry Custard Pie
After you measure the oil for the crust, keep the oil-coated measuring cup around to dole out the honey–the oil will prevent the honey from sticking to the sides!
For the crust
1 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup mild olive oil or ¼ cup extra virgin olive oil and ¼ cup neutral oil
2 tablespoons Unsweetened Vanilla Almond Breeze Almond Milk
1/2 teaspoon almond extract
For the filling
3 large eggs
1 cup Unsweetened Vanilla Almond Breeze Almond Milk
1 tablespoon neutral oil
1/3 cup all-purpose flour
1/2 cup sugar
1/4 cup honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
10 ounces fresh cherries, pitted
1/2 cup sliced almonds
Make the crust: Preheat the oven to 350°F. In a medium bowl, stir together the flour, sugar, and salt. In another small bowl, whisk together the olive oil, almond milk, and almond extract. Pour the wet ingredients into the flour mixture and mix gently with a fork, just until fully combined.
Transfer the dough to a 9-inch pie pan, and use your palms to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge, then even out the dough around the edges, trimming any excess overhang as needed. Try not to use your fingertips, which can break the dough, and just push slowly and steadily: there is enough dough to cover. The crust should be about 1/8-inch thick all around.
Place the crust in the oven and bake if for 10 minutes, until slightly firm. Let cool for 5 minutes. (You can prepare the crust up to 1 day ahead, let cool completely, and let it stand at room temperature until you’re ready to make the filling.) Reduce the oven temperature to 325°F.
Make the filling and finish the pie: In a blender, combine the eggs, almond milk, oil, flour, sugar, honey, vanilla, almond extract, and salt. Process until smooth, about 30 seconds. Let the batter rest as the tart crust finishes baking and/or cools. (If you made the crust ahead, let the batter rest for about 20 minutes.) Pit the cherries.
Place the cherries into the crust. Pour in the filling. Lightly scatter the sliced almonds on top. Bake the pie for 40 minutes, until the filling jiggles only slightly in the center when gently tapped. Let cool on a rack to room temperature before slicing. (I also love this pie chilled, so feel free to place in the fridge after it has cooled.)
This post is sponsored by Almond Breeze. Thanks for supporting the sponsors that keep Big Girls, Small Kitchen delicious!