Almond Cherry Pie Recipe

4.5 2 2
Almond Cherry Pie Recipe
Almond Cherry Pie Recipe photo by Taste of Home
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Almond Cherry Pie Recipe

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4.5 2 2
Publisher Photo
I love trying new recipes for Christmas, but my husband can't get enough of the traditional classics-like this cherry pie.
Recommended: Top 10 Pie Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min. + cooling

Ingredients

  • 2 cans (14 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon red food coloring, optional
  • Pastry for double-crust pie (9 inches)
  • 1 egg yolk, lightly beaten
  • Additional sugar

Directions

Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Yield: 6-8 servings.
Originally published as Cherry Almond Pie in Country Woman Christmas Annual 2003, p49

Nutritional Facts

1 piece: 424 calories, 18g fat (8g saturated fat), 44mg cholesterol, 271mg sodium, 64g carbohydrate (35g sugars, 0 fiber), 3g protein.

  • 2 cans (14 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon red food coloring, optional
  • Pastry for double-crust pie (9 inches)
  • 1 egg yolk, lightly beaten
  • Additional sugar
  1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
  2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
  3. Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Yield: 6-8 servings.
Originally published as Cherry Almond Pie in Country Woman Christmas Annual 2003, p49

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MY REVIEW
ChristinaMS User ID: 3642424 158630
Reviewed Nov. 21, 2009

"Better with 3/4c sugar and 2tlb lemon juice."

MY REVIEW
ChristinaMS User ID: 3642424 68569
Reviewed Jan. 1, 2009

"A little too sweet for me so I will omit about a 1/4 cup sugar next time. I also added a few tablespoons of lemon juice to give it a little tartness."

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