Here’s a yummy warm pie for the cooler temperatures. This recipe was modified from Martha Stewart’s Classic Cherry Pie. I love cherry and almond together so I made some additions!
Cherry Almond Pie with Butter Crust
For the filling
- 2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup sliced almonds
- Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
- Make the crust: Roll out 1 disk to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk to a 1/8-inch thickness on a lightly floured surface. Place on top of pie and cut slips.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash, reserving some for the almond topping. Bake pie on a parchment-lined baking sheet set on the middle rack, about 1 hour 15 minutes.
- Remove the pie, sprinkle almond slices around the crust edges and lightly brush with remaining egg wash.
- Bake for 20-30 more minutes or until crust is brown and filling is bubbling.