Recipe

Make Pastry Dough

1. To bowl of food processor add flour, salt, butter and shortening. Pulse until fat is the size of peas.
2. In separate bowl, whisk egg yolk into ice water. Drizzle in liquid, then continue pulsing until water is absorbed and dough begins to stick together.
3. Turn out onto lightly floured surface and gather into ball.
4. Divide dough in half and flatten each portion into disc. Wrap with plastic wrap and refrigerate for 1 hour, or until firm.

Prepare Filling

1. Stir together frozen cherries, sugar, tapioca flour, pistachios, lime juice and vanilla extract. Set aside for 20 to 30 minutes, or until cherries are semi-thawed and begin to release juices.

Roll Out Dough

1. On lightly floured surface, roll out first portion of pastry dough into 13 inch circle.
2. Roll up dough over rolling pin and unfold into tart pan (don’t worry if pastry cracks or breaks). Press into bottom and sides of pan and trim excess. Use scraps to repair rips or holes.
3. Refrigerate dough in tart pan for 30 minutes, or until firm. Reserve scraps, wrapping in plastic wrap and refrigerating.

Make Snowflakes

1. On lightly floured surface, roll out second portion of pastry into 13 inch circle.
2. With cookie cutters, cut out snowflake shapes, making as many as dough will allow and using up any leftover scraps.

Assemble Pie

1. Arrange rack in lower third of oven and preheat to 400°F.
2. Pour cherry filling into tart pan, including juices. Lay pastry snowflakes on top, leaving gaps to allow steam to escape when baking.
3. In small bowl, mix egg yolk with cream to make egg wash.
4. Brush tops of snowflakes with egg wash and sprinkle with decorative crystallized sugar.

Bake pie

1. Place pie on parchment-lined baking sheet and bake for 15 minutes.
2. Reduce heat to 350°F and bake 35 to 40 more minutes, or until
   pastry is golden brown and juices are bubbling in center. Remove from oven and cool completely.