If you're looking for a pie that's both rustic and refined, this Almond Cherry Pie is for you. With a buttery almond-infused crust and a juicy cherry filling, it's the perfect blend of homestyle comfort and elegant flavors.
All-purpose flour forms the base of our crust, providing structure. Cold unsalted butter is key for a flaky texture—keep it cold for the best results. Almond flour brings a subtle nutty flavor to the crust, perfectly complementing the cherries. Granulated sugar sweetens both the crust and the filling, while a pinch of salt enhances all the flavors.
For the filling, start with fresh pitted cherries, which offer natural sweetness and tartness. Add cornstarch to thicken the filling just right. A touch of lemon juice brightens the flavor, while almond extract intensifies the almond notes. A bit of unsalted butter dotted on top adds richness as the pie bakes.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more sophisticated touch, consider serving with a small glass of amaretto on the side, which echoes the almond flavors in the pie.
Start by mixing together the all-purpose flour, almond flour, granulated sugar, and salt in a large bowl. This is your dry base for the crust. Next, you'll add the cold butter. Using a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for that flaky crust.
Gradually add the ice water, a tablespoon at a time, mixing until the dough just holds together. You want it moist but not sticky. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This rest period helps the gluten relax and makes rolling out easier.
While the dough is chilling, preheat your oven to 375°F. Once chilled, roll out the dough on a floured surface until it fits your 9-inch pie pan. Carefully transfer it to the pan, easing it in without stretching. In a separate bowl, mix the cherries, sugar, cornstarch, lemon juice, and almond extract until everything is evenly coated.
Pour the cherry mixture into the prepared crust, and dot the top with butter. For the top crust, roll out the remaining dough, place it over the filling, and crimp the edges to seal. Brush the top with the beaten egg and sprinkle with sliced almonds. Bake for 50-60 minutes until the crust is golden brown and the cherries are bubbly. Let cool before serving, so the filling sets up nicely.
Share