1
First, make the dough. Transfer the flour, 50 g of almond, butter, sugar and ¼ tsp salt into a food processor. Mix until the mixture resembles crumbs. Beat the yolks with 2 tbsp cold water, pour them into the flour‑butter mixture and mix again until the dough starts to come together in clumps. Turn onto a work surface and briefly knead to obtain a smooth dough. Divide into two parts and shape each piece into a disc. Wrap and chill for 30 min. The dough can be stored wrapped and chilled for up to two days.
2
Remove the pits from the cherries – cut them in half and remove the pit, or use a special cherry pitter. Toss the cherries with the jam, sugar and cornstarch until no starch granules remain.
3
If the dough has been chilled for more than 30 min, remove it from the fridge 20 min before rolling, as it will be very firm. Preheat the oven to 200 °C/180 °C with fan/gas 6. Lightly flour the surface, then roll out one piece of dough. Carefully roll it out until it is large enough to line the bottom and sides of a 25 cm pie, skillet or baking dish. The dough is very fragile; if cracks appear while rolling, patch them and continue. Lift the dough over the rolling pin and transfer it to the pan – don’t worry if it tears, simply press it into the corners and sides, sealing any gaps. A small overhang should remain around the edges. Sprinkle the reserved 2 tbsp almond over the bottom, then evenly distribute the cherries, filling the pie in a layer.
4
Roll out the remaining dough so it is large enough to cover the pie. Brush a little beaten egg white around the edge of the dough. Cover the pie with a dough lid (piercing the centre with a vent hole), or make a lattice top. To do this, cut the dough into strips of any width. Lay half the strips in one direction over the pie, leaving a few centimetres between them. Weave the remaining strips under and over them in the opposite direction, creating a lattice pattern. Press the dough around the edge, then trim the excess with a sharp knife.
5
Trim the edge for a neat appearance, or use leftover dough to cut shapes for the edge – we used a pastry tip to cut small circles. Brush them with a little more egg glaze, then brush the entire pie with a thin layer of egg glaze. Sprinkle a little sugar. Bake for 55 min–1 hour, checking the pie after 40 min. The edges may brown faster than the centre; in that case cover them loosely with kitchen foil to protect.
6
Remove from the oven and let cool for 1 hour. If sliced too early, the fruit juice will be very runny and soak the pie. Best served warm with cream or ice cream.

Source: bbcgoodfood.com

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