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Cherry Almond Pie Recipe

Photo by: Taste of Home

I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouth-watering dessert that always gets rave reviews.—Ramona Pleva, Lincoln Park, New Jersey

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6-8 Servings
Prep: 25 min. Bake: 45 min.

Ingredients

4 cups pitted canned or frozen tart red cherries
3/4 cup sugar
1 tablespoon butter
Pinch salt
1/4 cup cornstarch
1/3 cup cold water
1/4 teaspoon almond extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie (9 inches)

Directions

Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool.
Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 436 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 242 mg sodium, 73 g carbohydrate, 1 g fiber, 3 g protein.

Cherry Almond Pie published in Taste of Home February/March 1995, p8

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