Cherry Pie with Lemon and Almonds
Indulge in the sweet and tangy harmony of this Cherry Pie with Lemon and Almonds, a show-stopping dessert that elevates the classic cherry pie with zesty citrus notes and a nutty crunch. Juicy fresh or frozen cherries are infused with the brightness of lemon juice and zest while a hint of almond extract adds a luxurious depth of flavor. Sliced almonds scattered over the filling provide a delightful texture, complemented by a golden, buttery crust brushed with egg wash and sprinkled with coarse sugar for an irresistibly crisp finish. Perfect for summer gatherings or holiday feasts, this pie strikes the perfect balance between tart and sweet, and it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to prepare yet packed with gourmet flair, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 900 grams Fresh or frozen cherries (pitted)
- 150 grams Granulated sugar
- 25 grams Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoons Almond extract
- 30 grams Sliced almonds
- 15 grams Unsalted butter (cut into small cubes)
- 1 piece Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 200°C (400°F).
Prepare a 9-inch pie dish by lightly greasing it. Roll out one half of your pie crust (if homemade) or use a store-bought crust and lay it into the pie dish. Trim any excess and place it in the refrigerator to chill while preparing the filling.
In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, lemon zest, and almond extract. Mix well to ensure the cherries are evenly coated.
Remove the pie dish with the crust from the refrigerator. Pour the cherry mixture into the crust, spreading it out evenly.
Sprinkle the sliced almonds over the cherry filling, then dot the surface with the small cubes of butter.
Roll out the second half of the pie crust and cover the pie. You can either lay it on top as a full sheet and cut slits for ventilation, or cut it into strips and weave a lattice. Trim any excess dough, then crimp the edges of the crust to seal.
Brush the top crust with the beaten egg to create a glossy finish, then sprinkle coarse sugar evenly over the top for extra crunch.
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 20 minutes at 200°C (400°F).
Reduce the oven temperature to 180°C (350°F) and continue baking for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Serve the pie warm or at room temperature. Optionally, pair with whipped cream or vanilla ice cream for a decadent treat.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 488.4 g | 178% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 295.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2427 mg | 52% | |
*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.
