Dessert Recipes

Almond Cherry Pie

Almond Cherry PieI love trying new recipes for Christmas, but my husband can’t get enough of the…

Almond Cherry Pie

Almond Cherry Pie


2 cans (14 ounces each) pitted tart cherries 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 2 tablespoons butter 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 teaspoon red food coloring, optional Pastry for double-crust pie (9 inches) 1 egg yolk, lightly beaten Additional sugar


Drain cherries, reserving 1 cup juice.

Set cherries aside.

In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the butter, extracts and food coloring if desired.

Fold in cherries.

Cool slightly.

Line a 9-in.

pie plate with bottom crust; trim pastry even with edge.

Pour filling into crust.

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Roll out remaining pastry; make a lattice crust.

Trim, seal and flute edges.

Brush lattice top with egg yolk.

Sprinkle with additional sugar.

Cover edges loosely with foil.

Bake at 425° for 15 minutes.

Remove foil.

Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.

Cool on wire rack.

Nutrition Facts 1 piece:

  • 424 calories, 18g fat (8g saturated fat), 44mg cholesterol, 271mg sodium, 64g carbohydrate (35g sugars, 0 fiber), 3g protein.

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