Cherry and Almond Impossible Pie
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.