Description
This Cherry Almond Pie is a delightful twist on the classic cherry pie, featuring a sweet cherry filling enhanced with almond extract and topped with a buttery, golden crust. Perfect for summer gatherings or holiday desserts.
Ingredients
- 2 (14.5 oz) cans of tart cherries in water, drained (reserve 1/4 cup juice)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup reserved cherry juice
- 1/2 teaspoon almond extract
- 1 tablespoon butter
- 1 package refrigerated pie crusts (2 crusts), softened as directed on package
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan over medium heat, combine sugar and cornstarch.
- Stir in the reserved 1/4 cup cherry juice and cook until thickened and bubbly, stirring constantly.
- Add the drained cherries and almond extract; cook for another 2 minutes, then remove from heat and stir in butter.
- Place one pie crust in a 9-inch pie plate. Pour the cherry filling into the crust.
- Top with the second crust, cut slits for steam or create a lattice design. Seal and flute the edges.
- Brush the top crust with milk and sprinkle with coarse sugar if using.
- Bake for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
- Cool for at least 2 hours before serving to allow filling to set.
Notes
- Use tart cherries for the best flavor balance with the sugar.
- Allow pie to cool completely for cleaner slices.
- Almond extract enhances the cherry flavor—don’t skip it.
- Cover edges of crust with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
