113g sliced almonds, divided
Pastry for 9-inch double crust pie
1 egg, beaten
900g pitted Northwest fresh sweet cherries
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons red wine
Red Wine Glaze, optional
Finely chop 60g almonds. Roll dough* into circle approximately 40cm in diameter and sprinkle chopped almonds over top; roll gently to embed nuts in dough. Gently transfer to lightly greased baking sheet lined with parchment paper, if desired. Brush with beaten egg. Mix cherries, sugar, cornstarch, cinnamon, salt, and wine. Spoon cherry mixture onto dough leaving a 10cm border.
Lift edges of dough up and over fruit, leaving a 12cm circle of cherries showing in the centre. Fold in edges of pastry to form a circle. Brush pastry with remaining egg mixture; sprinkle with remaining almonds. Bake at 190°c 30 minutes or until pastry browns and filling bubbles. Let stand 15 minutes before cutting. If desired, serve with Red Wine Glaze to drizzle over each serving.
Red Wine Glaze: Combine 454g powdered sugar and 80ml red wine, mix well.