Cherry Custard Pie (French Clafoutis aux Cérises)

Clafoutis is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional.

½ cup whole almonds (about 2 oz)
1¼ cups whole milk
3 large eggs, room temperature
½ tsp. pure almond extract
pinch kosher salt
¼ cup all-purpose flour, unbleached
confectioners' sugar

Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter 10" diameter glass pie dish; sprinkle with 1 Tbsp. sugar.

Scatter cherries evenly over bottom of prepared dish.

Using electric mixer, beat eggs, almond extract, salt, and remaining ½ cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.

Make-Ahead: Can be made 6 hours ahead. Let stand at room temperature.

Lightly dust clafouti with powdered sugar and serve.

Makes 6 servings.