Perfect Pie Crust
½ tsp salt
1 Tbsp cornstarch
⅝ cup 1/2 cup butter + 1 tablespoon salted butter, diced (frozen)
1 tsp champagne vinegar
For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar until combined. Knead gently just until it comes together. Chill for at least 1 hour.
Bake the empty crust at 380 degrees F for 20-25 minutes or until a faint golden color just begins to form around the edges.
Almond Frangipane Filling
1 cup sugar
4 medium egg yolks
1 Tbsp brandy
1 tsp vanilla
1 cup ground almonds, toasted
1 Tbsp flour
½ tsp salt
4 handfuls of Northwest cherries, pitted
For the filling: combine all of the ingredients (minus the cherries) in a food processor and blend until smooth.
Pour the filling into par baked crust and cover the top with cherries. Gently press them in.
Bake an additional 40-45 minutes at 350 degrees F until the filling is set and golden around the edges.
Recipe courtesy of T.G.I. Pie Day and Ashley Rodriguez, award-winning food blogger and photographer at Not Without Salt