Rustic Cherry Almond Pie is an enchanting blend of juicy cherries and a hint of almond, all wrapped in a flaky crust. It's a delightful twist on the classic pie that's perfect for summer gatherings or a cozy treat any time of year.
Cherries: The star of the pie, these provide a juicy, sweet, and slightly tart filling. Use fresh, pitted cherries for the best flavor.
Granulated Sugar: Sweetens the cherries and helps create a syrupy filling.
Cornstarch: Thickens the cherry juices, ensuring the filling sets nicely without being runny.
Almond Extract: Enhances the natural almond flavor, adding depth and warmth to the pie.
Lemon Juice: Balances the sweetness and brightens up the cherry flavor.
Sliced Almonds: Adds a crunchy texture and enhances the almond theme.
Unsalted Butter: Gives richness to the filling, blending the flavors smoothly.
Double Pie Crust: The vessel for our delicious filling. Use store-bought for convenience or homemade for a personal touch.
Egg: Used as a wash for a glossy, golden pie crust.
Serve this Rustic Cherry Almond Pie slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy addition pairs beautifully with the tart and sweet flavors of the pie.
First things first, preheat your oven to 375°F (190°C). This way, your pie will start baking as soon as it's ready. In a large mixing bowl, toss together the cherries, sugar, cornstarch, almond extract, and lemon juice. Make sure the cherries are well coated with this mixture.
Roll out the bottom pie crust and gently fit it into your 9-inch pie pan, trimming away any excess dough hanging over the sides. Pour the cherry mixture into the crust, spreading it evenly. Sprinkle the sliced almonds over the top and dot with small pieces of butter.
Now, roll out your top crust and lay it over the filling. Seal the edges together by crimping them with your fingers or a fork. Don’t forget to cut a few slits in the top crust—these will let the steam escape as the pie bakes.
Brush the top with a beaten egg to give it a beautiful, glossy finish. Pop it in the oven and bake for 45 to 55 minutes, or until the crust is golden and the filling is bubbling up through the slits.
Once done, let your pie cool on a wire rack for at least two hours. This cooling time allows the filling to set, making it easier to slice and serve.
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