Cherry Shortbread Pie

Make the crust. Beat the softened butter together with the sugar until creamy. Add the egg and mix well.

Add the flour combined with the baking powder. Stir with a spoon until the dough absorbs all the flour, then bring it together with your hands and shape it into a ball.

Press the dough into a pan (I use a 22 cm / 9-inch round pan), spreading it out with your hands and forming sides about 2–3 cm (about 1 inch) high. Prick the bottom several times with a fork, then refrigerate for 30 minutes.

Pour boiling water over the almonds and let them soak for 5 minutes, then slip off the skins. Chop them in a food processor or very finely with a knife.

For the custard topping — whisk together the heavy cream, sugar, eggs, and flour until smooth.

Bake the pie. Line the crust with parchment paper and add pie weights — dried beans or peas work great. This keeps the crust from puffing up during the pre-bake. You can save the beans in a jar and reuse them next time. Place the pan in an oven preheated to 180°C (350°F). Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes.

Sprinkle the partially baked crust with the chopped almonds.

Arrange the cherries on top (thaw them first and drain off any excess juice).

Pour the custard topping over everything. Return to the oven and bake at the same temperature for another 30–40 minutes.

Let the finished pie cool completely.

If you like, dust with powdered sugar before serving. This cherry shortbread pie is wonderfully delicious and is sure to be a hit with the whole family.