Crust (US)
- 2 c. flour
- ½ c. almond flour
- 1 tsp. salt
- 12 tbsp. butter
- 8 tbsp. leaf lard
Keep the dough and butter cold so the crust stays flaky—warm butter blends into the flour and loses the layered texture.
Crust (metric)
- 250 g flour
- 50 g almond flour
- 7 g salt
- 170 g butter
- 140 g leaf lard
Filling (US)
- 2 whole plums
- 3 jars Morello cherries
- 1 tsp. salt
- ½ c. sugar
- 1 whole lemon juice
- 2 tbsp. unsalted butter
- 2½ tbsp. potato starch
Filling (metric)
- 2 whole plums
- 3 jars Morello cherries
- 7 g salt
- 100 g sugar
- 1 whole lemon juice
- 2 tbsp. unsalted butter
- 30 g potato starch
Directions
425°F for 25 minutes. Rotate 180°. 375°F for 30–35 minutes.
Set a baking sheet in the oven while it preheats and bake the pie on that hot sheet for a crisp bottom. Brush the top crust with egg white before baking for a glossy, golden finish. When about 7 minutes are left, sprinkle brown sugar over the top for a little extra caramelized crunch. Let the pie rest until just warm or room temperature before slicing so the filling sets and holds clean slices.