CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
CHERRY ALMOND MOUSSE PIE
Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.
Nutrition Facts : Calories 469 calories, Fat 26g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 339mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 1g fiber), Protein 8g protein.
CHERRY PIE WITH ALMOND CRUMBLE
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
- In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
- Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.
Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 10 g
CHERRY-ALMOND PIE
Fresh cherries and almonds are a simple combination that works remarkably well! I like my pie a little less sweet, so adjust accordingly.
Provided by lunalady
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss cherries, sugar, and salt for filling together in a bowl.
- Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well.
- Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan.
- Bake crust in the preheated oven until set, about 15 minutes.
- Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C).
- Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 51.8 g, Cholesterol 30.5 mg, Fat 15.1 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 7.6 g, Sodium 155.2 mg, Sugar 31.2 g
SOUR CHERRY-ALMOND PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Put the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small bowl. Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar. Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Pour over the cherries. Add the almond extract and gently fold to combine.
- Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Add the filling to the chilled crust. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack.
- Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat. Spread on a parchment-lined baking sheet in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes. Let cool completely, then break into clusters. Sprinkle around the edge of the warm pie. Let cool completely.
ALMOND CHERRY PIE - 2003 1ST PLACE FRUIT/BERRY
Steps:
- Crust:
- In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
- Preheat oven to 400 degrees F.
- Filling:
- In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
- Topping:
- For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
- Bake until crust is golden brown, about 30 to 45 minutes.
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY ALMOND CREAMY CHEESE PIE
Make and share this Cherry Almond Creamy Cheese Pie recipe from Food.com.
Provided by Rita1652
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
- Bake at 350 deg for about 15 minutes or until brown.
- Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
- Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
- Chill 2 hours or overnight.
ALMOND CRUSTED CHERRY CREAM PIE
This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me
Provided by Schnookie Wookums
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix pie crust as directed, but add chopped almonds with water.
- Prick only the sides of the pie crust and bake as directed.
- Cool.
- Combine condensed milk, lemon juice, vanilla, and almond extract.
- Fold in whipped cream and spoon into cooled pie shell.
- Spread cherry pie filling over cream filling.
- Chill.
CHERRY ALMOND PIE
Make and share this Cherry Almond Pie recipe from Food.com.
Provided by love4culinary
Categories Pie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar and cornstarch in saucepan.The amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. I use 1/2 cup.
- Add cherries and liqueur.
- Cook and stir over low heat until mixture thickens.
- Spoon into baked pie shells.
- Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
- Stir in coconut.
- Sprinkle top of pie to within 2" of center.
- Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.
Nutrition Facts : Calories 360, Fat 16.7, SaturatedFat 6.8, Cholesterol 13.5, Sodium 207.2, Carbohydrate 50.2, Fiber 2.5, Sugar 23.2, Protein 3.9
IMPOSSIBLY EASY CHERRY ALMOND PIE
This is a bit like a clafouti - a baked French dessert that is halfway between Yorkshire pudding and custard. I like this for dessert or breakfast.
Provided by Ceezie
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Mist a 9- or 10-inch pie plate with nonstick spray and set aside.
- Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
- While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cutting in butter with a pastry blender, a fork or your fingers, until you have crumbs. Stir in almonds, if using (recommended). After pie has baked 30 minutes, sprinkle Brown Sugar Streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
- Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way!
Nutrition Facts : Calories 314.2, Fat 10.2, SaturatedFat 5.2, Cholesterol 65.1, Sodium 258.4, Carbohydrate 52, Fiber 0.9, Sugar 21.5, Protein 4
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