Cherry pie, in my opinion, is so under appreciated! The way each cherry pops in your mouth and is full of juicy goodness is like a cheap therapy session - you can't be in a bad mood after a slice of pie. I used Bing cherries for this iteration, but any fresh cherry will do. Almond is a flavor I love to pair with cherries, because it adds another dimension to contrast the tart sweetness of the fruit.
Next time, skip the apple pie and opt for cherry for your next summer get together!
Servings: 8-12
Prep Time: 30 min
Total Time: 1 hr 15 min
INGREDIENTS:
2x prepared pie crusts
4 cups fresh cherries - pitted and cut in half
1/2 cup sugar
1/4 cup cornstarch
1 lemon
1/4 tsp almond extract
1/2 tsp vanilla extract
1/4 cup sliced almonds
2 Tbsp butter
DIRECTIONS:
Preheat oven to 375 degrees F and grease a pie dish. Place the bottom crust in the pie dish and poke it a few times with a fork.
In a large bowl, combine the cherries, sugar, cornstarch, the extracts, almonds and the juice and zest of the lemon. Pour contents of the bowl into the prepared pie dish.
Dot pieces of butter on top of the filling, then add the top crust and crimp the edges. Be sure to make slits in the top crust for steam to escape. Brush the top crust with an egg beaten with a splash of milk. Sprinkle the top with sugar and if you like, add some extra sliced almonds on top.
Bake for 45 minutes then enjoy!
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