Almond Crusted Cherry Cream Pie Recipes

ALMOND CRUSTED CHERRY CREAM PIE

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 MOUSSE PIE

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.

CHERRY ALMOND CREAMY CHEESE PIE

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.

CHERRY PIE WITH ALMOND CRUMBLE

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.

CHERRY PIE WITH ALMOND CRUMB TOPPING

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.

MOM'S FRENCH CHERRY CREAM PIE

Steps:

• In a small bowl, combine cream cheese, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
• Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.