July 14th, 2010
By Leeanne Wright
Place 5 cups of pitted tart cherries into a colander set over a bowl. Let drain and reserve juice.
Whisk together 3 tbsp cornstarch, 1/2 cup sugar and 1 cup of reserved cherry juice in a small saucepan over medium heat. Continue whisking until thickened. Remove from heat and let cool.
Toss cherries with another 1/2 cup sugar and 3 tbsp cornstarch in a large bowl until cherries are well coated. Mix in thickened juice mixture.
Unroll one refrigerated pie crust into a 9-inch pie pan. Fill with cherry mixture, dot with 2 tbsp butter (cut into small pieces) and chill. Pre-heat oven to 425 deg. F.
Combine 2/3 cup all-purpose flour and 1/2 tsp salt in a bowl. Using a large-hole box grater, grate 4 oz marzipan or almond paste and 1/4 cup chilled unsalted butter (cut into 1/2-inch cubes) over the flour. Using your fingers, mix flour with butter and marzipan until it forms pea-sized balls. (This can also be done in the food processor.) Sprinkle topping evenly over filled pie.
Bake for 15 minutes, then reduce temperature to 350 F and continue to bake another 35-40 minutes or until golden brown.