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Recipes
Cherry Almond Pie
Recipe

9 INGREDIENTS • 15 STEPS • 4HRS 30MINS

Cherry Almond Pie

If you love fresh cherry pie, you are in for a treat! A buttery and flaky pie crust, together with a surprise ingredient (almond paste) take this pie to the next level of cherry flavor and yumminess! Brushed with egg wash and sprinkled with sliced almonds and sparkling sugar adds extra flavor and sparkle!
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
If you love fresh cherry pie, you are in for a treat! A buttery and flaky pie crust, together with a surprise ingredient (almond paste) take this pie to the next level of cherry flavor and yumminess! Brushed with egg wash and sprinkled with sliced almonds and sparkling sugar adds extra flavor and sparkle!
4HRS 30MINS
Total Time
$1.40
Cost Per Serving
Ingredients
Servings
10
us / metric
Pie Crust
2
Pie Crusts
Homemade or Refrigerated
Egg
1
Large Egg, room temperature
Milk
1 Tbsp
Sparkling Sugar
to taste
Sparkling Sugar
Cherry Pie Filling
Cherry Pie Filling
2 cans
(21 oz)
Cherry Pie Filling
Lemon
1
Lemon, juiced
2 Tbsp juice needed
Almond Paste
1/2 cup
Almond Paste, room temperature
Unsalted Butter
3 Tbsp
Cold Unsalted Butter
cut into pieces
Nutrition Per Serving
VIEW ALL
Calories
403
Fat
18.9 g
Protein
3.8 g
Carbs
56.7 g
Add to plan
logo
Cherry Almond Pie
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

Yields one 9-inch pie.
Cover leftovers tightly and store them in the refrigerator for up to 5 days.
Cooking InstructionsHide images
step 1
Prepare two pie crusts per your favorite recipe, or use two refrigerated Pie Crusts (2).
step 2
In a large bowl, combine the Cherry Pie Filling (2 cans) and 2 Tbsp of Lemon (1) stirring gently; set aside.
step 3
Lightly sprinkle flour into the bottom of a 9-inch glass or ceramic pie plate (this will keep your crust from sticking to the bottom of the pie plate.)
step 4
Roll one piece of dough into a 12-inch circle on a floured counter (keep the other pie crust refrigerated). Roll dough loosely around your rolling pin and unroll into the pie plate, leaving at least a 1-inch overhang on each side. Working in a circular motion, ease dough into place by gently lifting the edge of dough with one hand while pressing into plate bottom with the other hand.
step 4 Roll one piece of dough into a 12-inch circle on a floured counter (keep the other pie crust refrigerated).  Roll dough loosely around your rolling pin and unroll into the pie plate, leaving at least a 1-inch overhang on each side. Working in a circular motion, ease dough into place by gently lifting the edge of dough with one hand while pressing into plate bottom with the other hand.
step 5
Trim overhang to ½-inch beyond the lip of the pie plate. Fold overhang under itself; folded edge should be flush with the edge of pie plate. Using your thumb and forefinger, flute and crimp the edge of dough evenly around the pie plate. Wrap in plastic wrap and refrigerate again until the dough is firm, about 15 minutes.
step 6
Unwrap the Almond Paste (1/2 cup). With your rolling pin and/or fingers, flatten half of it out into a 9-inch disc to fit snug into the bottom of the pie crust. Gently place on top of the pie crust.
step 6 Unwrap the Almond Paste (1/2 cup). With your rolling pin and/or fingers, flatten half of it out into a 9-inch disc to fit snug into the bottom of the pie crust.  Gently place on top of the pie crust.
step 7
Spoon the Cherry Pie Filling on top of the almond paste. Dot the pieces of Unsalted Butter (3 Tbsp) on top of the filling. Refrigerate until you are ready to arrange the lattice.
step 7 Spoon the Cherry Pie Filling on top of the almond paste. Dot the pieces of Unsalted Butter (3 Tbsp) on top of the filling.  Refrigerate until you are ready to arrange the lattice.
step 8
Preheat oven to 425 degrees F (220 degrees C).
step 9
Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12-inches in diameter. Using a sharp knife or pizza cutter, cut into 1/2-inch strips.
step 10
Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough.
step 10 Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave.  Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough.
step 11
In a small bowl, beat Egg (1) and Milk (1 Tbsp) with a fork until frothy. Using a pastry brush, lightly brush the edge and lattice top of the pie crust with the egg wash.
step 12
Sprinkle or set Sliced Almonds (1/2 cup) around the top edge of the pie crust. Sprinkle the lattice top with Sparkling Sugar (to taste).
step 13
Place the pie onto a large baking sheet and bake for 20 minutes. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
step 13 Place the pie onto a large baking sheet and bake for 20 minutes.  After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
step 14
Keeping the pie in the oven, turn the temperature down to 350 degrees F (180 degrees C) and bake for an additional 30-35 minutes, or until the lattice top is golden and the cherry pie filling is bubbling.
step 15
Transfer pie to a rack; cool completely before serving (at least 3 hours up to overnight).
step 15 Transfer pie to a rack; cool completely before serving (at least 3 hours up to overnight).
Tags
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Christmas
Shellfish-Free
Vegetarian
Dessert
Thanksgiving
Winter
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