National Cherry Pie Day | Almond Cherry Pie
Ah, National Cherry Pie Day. The all-American treat, right? When I think of cherry pies, I think of 4th of July parties by a lake with red, white and blue decor, thick green grass you love walking barefoot in, potato salad and BBQ ribs. Mmm, I’m getting hungry…
Today I’m sharing a cherry pie, of course, but with a slight twist that I think you’ll really enjoy.
I’ve confessed my love for almond before, and I thought almond and cherry would go so well together. With just a couple of drops, it turned this pie into something even more delicious.
My intention was to create a pattern on the top of the pie with the slivered almonds, but I got lazy. Such things will happen when you are dreaming about backyard barbecues.
- 2 refrigerated pie crusts (1 box) for a 9-inch pie (I used Publix brand)
- 2 (21 ounce) cans of cherry pie filling
- 1 tsp + 1/4 tsp almond extract
- Egg wash
- Course white sugar crystals
- Slivered almonds
- Preheat oven to 400*F.
- Roll out one of the pie crusts into the pie dish. Combine the egg wash with 1/4 tsp almond extract and brush over the crust and edges.
- Pour cherry pie filling into the crust and add 1 tsp almond extract, stirring to combine. Cover with the second pie crust, combining the edges of both crusts and creating a flute pattern. Brush with more egg wash over the top and edges. Create a couple of slits in the top of the pie.
- Bake for 30-35 minutes, or until the top of the pie is nice and golden brown.
- Sprinkle with sugar crystals and arrange slivered almonds on top.
Tomorrow: National Sticky Bun Day