Sour Cherry Almond Pie Recipes

CHERRY ALMOND PIE

Steps:

• Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

SOUR CHERRY-ALMOND PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Make the filling: Put the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small bowl. Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar. Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Pour over the cherries. Add the almond extract and gently fold to combine.
• Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Add the filling to the chilled crust. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack.
• Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat. Spread on a parchment-lined baking sheet in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes. Let cool completely, then break into clusters. Sprinkle around the edge of the warm pie. Let cool completely.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

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.

BUBBY'S SOUR CHERRY PIE

Steps:

• In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.
• Preheat the oven to 475 degrees F.
• Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

CHERRY-ALMOND PIE

Steps:

• Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Toss cherries, sugar, and salt for filling together in a bowl.
• Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well.
• Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan.
• Bake crust in the preheated oven until set, about 15 minutes.
• Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C).
• Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.