Poached cherry pie with Merlot and almond cream

Cuisine Frans
Servings 1 pies 19 cm


Sweet dough

  • 125 g butter
  • 50 g dsugar
  • 1 lemon zeste
  • 1 egg
  • Vanilla extract
  • 200 g flour T55
  • 1 pinch salt

Poached cherries with Merlot

  • 500 g cherries
  • 250 Ml Red wine Merlot
  • 150 g sugar
  • 1 vanilla pod split in length

Almond cream

  • 115 g butter
  • 115 g sugar
  • lemon zeste
  • 5 Ml Vanille extract
  • 2 aegg
  • 30 g flour
  • 115 g almond powder
  • 20 Ml kirsch


  • 10 pistache nuts


Sweet dough:

  • In a large bowl, cream butter, sugar and lemon zest until mixture whitens. Gradually stir in egg and vanilla. Sift the flour and salt over the mixture and stir well until the consistency is smooth. Refrigerate for about 30 minutes to keep the dough firm.

Poached merlot cherries:

  • Denoolate the cherries. Cool the wine over low heat. In another saucepan, heat sugar until lightly browned. Add half the wine and bring to a boil. Gradually add the remaining wine, bringing it to a boil each time. Add vanilla bean and cook until mixture thickens. Poach the cherries in over low heat until they become slightly tender, about 5 minutes. Remove the cherries from the poaching liquid and reduce the liquid until it is thick and syrupy. Allow to cool.
  • Preheat the oven to 180oC. Place the pie circle on a baking sheet lined with parchment paper. Break through the pie circle (technical link to a mould or pie circle) and refrigerate for 15 minutes. Prick the bottom with a fork. Cover the dough with two layers of heatproof plastic wrap and fill with baking beans. Bake for 15 to 20 minutes until the dough becomes dull and begins to colour slightly. Remove plastic wrap and beans.

Almond cream:

  • Reduce the oven temperature to 160 degrees Celsius. In a large bowl, whisk together butter, sugar, lemon zest and vanilla extract until mixture whitens. Gradually add eggs, whisking well between each addition. Sift the flour and almond powder on top, and stir well. Add Kirsch and mix until smooth. Put the almond cream in the partially white-cooked pie stock and smooth with a spatula. Return to the oven until the almond cream is lightly browned and dry to the touch, about 20-25 minutes.


  • Arrange poached cherries on almond cream. Using a pastry brush, brush the cherries with reduced syrup. Crush the pistachios and sprinkle them over the pie.
Tried this recipe?Let us know how it was!
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