Makes 1-8” pie or 6-3” small tarts
6 Tbsp Sugar
¾ cup Butter, cubed
1¾ cup Flour, sifted
½ tsp Vanilla extract
1 ea Egg
Combine the sugar, butter, flour, salt, and vanilla extract in a mixing bowl and work the dough until it resembles a crumble. Add the egg and mix until uniform dough is formed. Chill for 30 minutes. Roll out to 1/5 inch thick and line an 8” pie shell (if this is too much trouble you can easily buy one at your local grocery store).
6 ½ Tbsp Butter
¾ cup Powdered sugar
1 cup Almond, finely ground
½ tsp Almond extract
2 ea Egg
Cream the butter, sugar, almond, almond extract and add the egg one at a time. Mix well. Fill the tart shell with this mixture ¾ to the top of the pie.
Bing/rainier cherries, pitted (as needed)
Top the pie with an even layer of the cherries and sprinkle powdered sugar on top. Bake in a 350 degree F oven for 35-40 minutes for the 8” tart, 25 minutes for the smaller tarts. Serve warm or chilled.