Caramelized Fruitpure cherry pie
Preparation time: 45 minutes
Cooking time: 60 minutes (total)
Store bought piecrust (or homemade recipe)
2 tubs or 3 cups (640 g) Fruitpure cherries
5 tablespoons (75 mL) of champagne syrup
3 cups (750 mL) of milk
2 tablespoons (30 mL) of Amaretto
¾ cup (150 mL) of granulated sugar
1 / 3 cup (80 mL) of flour
3 egg whites
1 / 3 cup (80 mL) of butter
1 / 3 cup (80 mL) of granulated sugar
1 / 3 cup (80 mL) of ground almonds
½ cup (115 ml) of brown sugar
Preheat oven to 350°F (180°C).
Roll out the pastry and place into deep pie plate.
Bake for 15 minutes.
Clean and pit cherries.
Place the cherries into a bowl and pour in the champagne syrup.
In a saucepan, boil the milk and Amaretto.
In a bowl, combine the sugar and the whole eggs, add the flour and then pour in the hot milk mixture.
Return to saucepan and bring to a boil over medium heat.
Set aside this custard mixture.
Beat the egg whites until stiff.
Fork mix the butter, sugar and ground almonds.
Spread the cream-based almond powder on piecrust bottom.
Cover with cherries, placing them side-by-side.
Stir in egg whites and pour the custard mixture over the cherries.
Sprinkle generously with brown sugar.
Bake for about 45 minutes, until surface is golden.