Cherry and Almond Impossible Pie
Photography by Josh Griggs.
I love the versatility of this delicious pudding – use fresh cherries when in season but it also works beautifully with any type of berry, fresh or frozen, as well as stone fruits, such as peaches and nectarines.
Serves: 8
INGREDIENTS
½ cup plain flour
¾ cup ground almonds
1 cup caster sugar
1 teaspoon ground nutmeg
4 large eggs, size 7
2 tablespoons golden syrup
2 teaspoons vanilla extract
125 grams butter, melted
2 cups milk
680 gram jar morello cherries, drained (I used Delmaine)
⅓ cup sliced almonds
METHOD
Grease a deep, 30cm pie dish.
Preheat the oven to 160°C fan bake.
Combine the flour, ground almonds, sugar and nutmeg in a large bowl.
Whisk the eggs, golden syrup, vanilla, butter and milk together and stir into the flour mixture until smooth. The batter will be thin. Add the cherries, then pour into the pie dish, moving the cherries so they are evenly distributed.
Scatter over the sliced almonds and bake for about 45 minutes or until set. It will puff up dramatically during cooking then deflate when removed from the oven.
Serve warm with softly whipped cream or vanilla ice cream.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!