Dessert: Sour Cherry Pie

Recipe by /contributors/alison-roman Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust.

Ingredients

1/3 cup almond flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/4 cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks

Instructions

Pulse almond flour, granulated sugar, salt, and 2 1/2 cups all-purpose flour in a food processor. Add butter and pulse until mixture resembles coarse cornmeal.
Whisk egg yolks and 1/4 cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).
Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
Do ahead: Dough can be made 3 days ahead. Keep chilled.

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