Cherry Almond Pie

Cherry Almond Pie is a delightful twist on the classic cherry pie, adding a rich, nutty flavor to the sweet-tart cherries with the addition of almond extract and a flaky almond crust. This pie features a buttery, golden crust that encases a luscious cherry filling, enhanced with the subtle warmth of almond. The combination of juicy cherries and the crunch of sliced almonds on top creates a perfect balance of textures and flavors. Ideal for a summer gathering or a festive holiday dessert, this pie is a treat that will satisfy any sweet tooth and leave a lasting impression on your guests.

Ingredients:

For the Crust:

• 2 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 to 1/2 cup ice water
• 1/2 teaspoon almond extract

For the Cherry Filling:

• 4 cups fresh or frozen cherries, pitted
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract

For the Topping:

• 1 egg, beaten (for egg wash)
• 1/4 cup sliced almonds
• 1 tablespoon sugar

Instructions:

1. Prepare the Crust:
   • In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
   • Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Add the almond extract and gradually drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
   • Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Cherry Filling:
   • In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and vanilla extract. Stir until the cherries are well coated. Let the mixture sit for 10-15 minutes to allow the flavors to meld.
3. Assemble the Pie:
   • Preheat your oven to 375°F (190°C).
   • Roll out one of the dough discs on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides.
   • Pour the cherry filling into the crust, spreading it evenly.
   • Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
   • Brush the top crust with the beaten egg and sprinkle with sliced almonds and sugar for added texture and flavor.
4. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the crust starts to brown too quickly, cover the edges with aluminum foil.
5. Cool and Serve:
   • Allow the pie to cool for at least 2 hours before serving to let the filling set.

Enjoy your Cherry Almond Pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!