Cherry Almond Pie
Indulge in the irresistible flavors of this Cherry Almond Pie, a perfect blend of sweet, tart, and nutty goodness. This show-stopping dessert combines a luscious filling of juicy, pitted cherries coated with sugar, cornstarch, and a splash of fragrant almond extract, nestled between two flaky, buttery pie crusts. A sprinkle of sliced almonds adds delightful crunch and depth, while a golden egg-washed top crust, optionally dusted with coarse sugar, promises a beautifully crisp finish. Whether served warm with velvety vanilla ice cream or at room temperature with a dollop of whipped cream, this easy-to-make cherry almond pie is an elegant treat for any occasion. Perfect for holidays, family gatherings, or as a sweet centerpiece to your dessert table, it’s a must-try recipe that celebrates classic flavors with a refined twist!
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Recipe Information
Ingredients
- 5 cups Frozen or fresh pitted cherries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Almond extract
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 0.5 cup Sliced almonds
- 2 pieces Prepared pie crusts (top and bottom)
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (optional)
Instructions
Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips from the pie.
In a large bowl, combine the cherries, granulated sugar, cornstarch, almond extract, and all-purpose flour. Mix until the cherries are evenly coated with the mixture.
Roll out one of the prepared pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edge.
Pour the cherry mixture into the pie crust. Dot the filling with small pieces of the unsalted butter.
Sprinkle the sliced almonds on top of the cherry filling for an added nutty flavor and texture.
Roll out the second pie crust and carefully place it over the pie. You can keep it whole and cut slits for steam to escape, or cut it into strips to create a lattice design.
Seal the edges of the pie by crimping them with your fingers or a fork, and trim any excess dough.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired, for extra sweetness and crunch.
Place the pie on the preheated baking sheet in the oven. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
Check the pie halfway through baking. If the edges are browning too quickly, cover them with aluminum foil to prevent burning.
Once the pie is done, remove it from the oven and let it cool for at least 2 hours to set the filling before slicing.
Serve the pie warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.1 g | 296% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 587.5 g | 214% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 290.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 419 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
