Cherry Almond Pie
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 8 servings.
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.—Ramona Pleva, Lincoln Park, New Jersey
Ingredients
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4 cups pitted canned or frozen tart red cherries
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3/4 cup sugar
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1 tablespoon butter
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Pinch salt
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1/4 cup cornstarch
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1/3 cup cold water
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1/4 teaspoon almond extract
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1/4 teaspoon red food coloring, optional
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Pastry for double-crust pie (9 inches)
Directions
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1.
Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the 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.
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2.
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.
Nutrition Facts
1 slice: 436 calories, 16g fat (7g saturated fat), 14mg cholesterol, 242mg sodium, 73g carbohydrate (43g sugars, 1g fiber), 3g protein.
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