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Classic Holiday Pies with a Twist

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Gourmandize
Lemon Olive Oil Pies 6/25

© The Wood and Spoon

Lemon Olive Oil Pies

Combining tangy lemon meringue and sweet buttermilk pie, this easy-to-follow recipe will definitely be the star of the dessert table. The custard filling has a wonderfully smooth texture thanks to the olive oil, and the buttermilk makes it deliciously creamy.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!