Cherry Pie With Lemon And Almonds Recipes

CHERRY PIE WITH LEMON AND ALMONDS

Steps:

• Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
• FILLING:.
• Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
• Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
• Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
• HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.

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.

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.