Almond Cherry Delight Pie

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Meet your new go-to dessert: Almond Cherry Delight Pie. This pie marries the tangy sweetness of cherries with the nutty crunch of almonds, all wrapped up in a flaky crust. It's the perfect treat for cherry season or any time you want a slice of bliss.

Ingredients for Almond Cherry Delight Pie

Granulated sugar provides the sweetness that complements the tart cherries. Cornstarch is our go-to thickener, ensuring the filling sets nicely without being runny. The almond extract and vanilla extract team up to add depth, while a touch of lemon juice brightens the whole dish. Fresh cherries are the star, offering juicy bursts of flavor in every bite. An unbaked pie crust acts as the foundation, holding everything together. Sliced almonds give a lovely crunch, and unsalted butter enriches the filling. Egg wash ensures a glossy, golden crust, while a sprinkle of coarse sugar adds a sweet sparkle on top.

Tips & Tricks

  • If fresh cherries aren't available, frozen ones work too—just thaw and drain them first.
  • To prevent a soggy bottom, bake your pie on the lowest oven rack.
  • If the edges brown too quickly, cover them with foil halfway through baking.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a touch of elegance, serve with a chilled glass of dessert wine like Moscato or a light Prosecco.

Frequently Asked Questions

Can I use a pre-made pie crust?
Absolutely! A quality store-bought crust works just fine and saves time.
What if I don’t have almond extract?
You can skip it or substitute with a bit more vanilla extract, though the almond flavor is a key part of the pie’s charm.

Almond Cherry Delight Pie Recipe Walkthrough

Start by preheating your oven to 375°F. This gives the pie a head start while you handle the other components. In a large bowl, whisk together the sugar, cornstarch, almond extract, vanilla extract, and lemon juice until you have a smooth mixture without lumps. This blend will be the magic elixir that turns cherries into a luscious filling.

Gently fold the pitted cherries into the mixture, ensuring each cherry is well coated. This step is crucial for even flavor distribution. Roll out your pie crust and gently fit it into a 9-inch pie pan. Make sure it sits snugly against the edges, with a little overhang for crimping later.

Pour the cherry mixture into the prepared crust, spreading it evenly. Sprinkle the sliced almonds over the top, distributing them as evenly as possible for consistent crunch in every slice. Dot the filling with small pieces of butter, which will melt and mingle with the cherries during baking.

Brush the edges of the pie crust with beaten egg to encourage a golden finish, then sprinkle a tablespoon of coarse sugar over the top for a sweet, crunchy crust. Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling away. Let it cool before serving to allow the filling to set properly.

Why You'll Love This Recipe

  • Perfect balance of sweet and tart flavors.
  • Crunchy almond topping adds a delightful texture.
  • Simple yet elegant enough for any occasion.
  • Uses fresh, in-season cherries for maximum flavor.

Ingredients

1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 tablespoon lemon juice
4 cups fresh cherries, pitted
1 9-inch pie crust, unbaked
1/2 cup sliced almonds
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten for egg wash
1 tablespoon coarse sugar for topping

Step-by-step Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix sugar, cornstarch, almond extract, vanilla extract, and lemon juice until smooth.
3. Add pitted cherries to the mixture and gently toss until well-coated.
4. Roll out the pie crust and fit into a 9-inch pie pan.
5. Pour the cherry mixture into the pie crust and spread evenly.
6. Sprinkle sliced almonds on top of the cherry filling.
7. Dot the top with small pieces of butter.
8. Brush the edges of the pie crust with beaten egg and sprinkle with coarse sugar.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow to cool before serving.

Ratings and Comments

Thank you for your rating!