Description
This Christmas Cherry Almond Pie is a delightful holiday dessert combining tart cherries with a rich almond-flavored filling baked in a flaky pie crust. The perfect balance of sweet and nutty flavors makes it an irresistible addition to your festive table, guaranteed to impress family and friends with its unique and delicious taste.
Ingredients
Scale
Fruit Filling
- 2 cups fresh or frozen cherries
- 1/2 cup granulated sugar
Almond Pie Filling
- 1 cup almond flour
- 1/4 cup butter, softened
- 2 eggs
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crust
- 1 prepared pie crust
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pie.
- Prepare Cherries. In a bowl, combine the fresh or frozen cherries with granulated sugar, mixing well and setting the mixture aside to allow the sugar to macerate and sweeten the cherries.
- Cream Butter and Almond Flour. In a separate bowl, cream together the softened butter and almond flour until the mixture is smooth and well combined, forming the base of the pie’s almond filling.
- Add Flavorings and Eggs. Beat in the eggs, almond extract, vanilla extract, and salt into the almond and butter mixture until fully incorporated, creating a rich and flavorful filling.
- Fold in Cherries. Gently fold the sugared cherries into the almond mixture to evenly distribute the fruit without crushing the cherries.
- Fill Pie Crust. Pour the cherry and almond filling mixture into the prepared pie crust, spreading it out evenly.
- Bake. Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Cool and Serve. Remove the pie from the oven and allow it to cool completely before slicing and serving to ensure the filling firms up for perfect slices.
Notes
- Use fresh cherries when possible for best texture; frozen cherries should be thawed and drained.
- Let the pie cool completely before cutting to prevent the filling from oozing out.
- You can substitute almond flour with finely ground almonds if preferred.
- To enhance the crust’s flavor, brush it with an egg wash before baking.
- Store leftovers covered in the refrigerator for up to 3 days.
