Crispy and crunchy, perfectly cooked and sweetened fresh cherries, lighter and easier than a double crusted cherry pie, and the perfect finale to any holiday dinner part or long winter's day. I hope you enjoy! -Scotty
1/2 pound phyllo dough, thawed and kept covered
1 - 1 1/2 pounds fresh cherries, pitted
1/2 cup sugar
5 tablespoons butter, melted
1 teaspoon fresh lemon zest
2 table spoons fresh lemon juice
1 teaspoon Almond extract
2 tablespoons cornstarch
1/2 cup ++ water
1/4 cup slivered almonds, toasted
powdered sugar for dusting
- Wash, stem, and pit the cherries. Add to a saucepan with sugar, lemon zest, and lemon juice. Cook slowly to extract the juices from the cherries and soften around 20 minutes.
- While that’s cooking preheat your oven to 400 degrees. Butter (with the melted butter) the bottom and sides of a tarte pan (I used a rectangular pan) . Add five or six sheets, long ways, to the bottom of the buttered pan. It’s easier with a rectangular tarte pan… cut and fit if using a round pan. Press into the sides of pan. Butter the boot and sits of the dough, cut and fit another layer of sheets for the sides. Make sure all sides are covered. Butter the last layers. Add a sheet of parchment paper on top and fill with pie weights or beans to “blind-bake” the phyllo dough. bake until golden, around 10 minutes. Remove and let cool.
- When the cherries have cooked tender and the juices extracted, mix the cornstarch with cold water into a slurry. Pour into the cooked cherries and slowly cook until thickened and clear. Add more water (or cherry juice) if too thick; You’re looking for “cherry pie filling” consistency. Stir in the almond extract. Let the filling cool to room temp.
- Spread the filling into the phyllo crust, and sprinkle the toasted almonds on top. Before serving lightly dust with powdered sugar and have at it. Enjoy!