INGREDIENTS

INSTRUCTIONS

Roll out dough 1/8-inch thick on a lightly floured surface.  Fit it into a
9-inch pie plate.  Crimp edges decoratively and chill the shell. Working
over a bowl, pit cherries, combine them with the tapioca, lemon juice,
salt, sugar, almond extract, and cloves, and stir until well combined. Let
filling stand, stirring occasionally, for 15 minutes. In a bowl with an
electric mixer, cream the butter. Add the almond paste and zest. Beat
mixture until well combined.  Add the egg yolks, one at a time, beating
well after each addition.  Beat in flour and after the mixture is well
combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.
Spoon filling into the shell, pressing down gently to level the top, and
over it pipe the almond paste mixture, forming a lattice pattern of strips
about one inch apart. Brush edge of shell with egg wash. Bake in the lower
third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
for 15-20 minutes more, or until the crust and lattice are golden brown and
the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite
Posted to MM-Recipes Digest V3 #273
Date: Sat, 5 Oct 1996 17:57:14 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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