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Crust:
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1/2 cup finely ground blanched almonds
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1 3/4 cups all-purpose flour
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1/2 cup confectioners' sugar
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1/2 cup unsalted butter, chilled and cut into small pieces
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1 egg, lightly beaten
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Filling:
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1 can (21 ounces) cherry pie filling
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2 tablespoons orange liqueur
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Orange zest, grated (about 1 teaspoon)
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