Family was a little leary when they saw me thawing out the cranberries and dusting off the can of cherry pie filling, but they've eaten almost the whole pie already.
I had a scant cup of ground almonds in the freezer that's been in there a while, so I substituted that for 1/2 cup of the flour in my pastry recipe. I might have done better to use your recipe with the egg in it; my dough was so short it was very difficult to work with -- so I just didn't bother to flute the edges. I cut the top crust into strips and made a lattice top and it all turned out very nice.
Family was a little leary when they saw me thawing out the cranberries and dusting off the can of cherry pie filling, but they've eaten almost the whole pie already.
I had a scant cup of ground almonds in the freezer that's been in there a while, so I substituted that for 1/2 cup of the flour in my pastry recipe. I might have done better to use your recipe with the egg in it; my dough was so short it was very difficult to work with -- so I just didn't bother to flute the edges. I cut the top crust into strips and made a lattice top and it all turned out very nice.
Glad you liked it. 🙂 I don't know if I mention it in the recipe, but the almond crust is also a pain to work with, but very good, so I do it for this and sometimes for plain cherry pies. 🙂
Regards, Ranee
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"She seeks wool and flax, and works with willing hands." Prov 31:13
