Monday, December 7, 2009

'Pie of the Week" #17; Cherry Almond Pie


Ha!, you might be thinking, 'Pie of the Week'? -- more like pie of the month, isn't it? And what kind of pie blogger would not post a pie recipe on Thanksgiving -- the pie holiday of the year? A bad blogger, I'm afraid. And, well anyway, the pies we make at Thanksgiving are the traditional Eagle Brand Pumpkin Pie, Chocolate Pecan, and Peach Cobbler (which I've already posted about here), so why bore you with pie recipes you've already seen? On second thought, I guess I should have posted the chocolate pecan pie recipe as it is really good and not a recipe readily available online, but we ate it before I could take a picture, and well, we were just too involved in living the moments to post about them, you know?

So moving on, for some reason, I've been craving a cherry almond pie lately. Don't think I've ever even had a cherry almond pie, but I do love the flavors of cherries and almonds together, and years ago, I used to make cherry almond crepes --- so good! So, I searched around online and found this recipe. Looks perfectly good, doesn't it, but you know how I am -- can't leave a recipe well enough alone -- sometimes a good thing and sometimes not. In this case, it turned out to be a good thing, I think. So here's the recipe as I made it:

Cherry Almond Pie

Ingredients:

2 cans Oregon Bing cherries (in syrup)
3/4 c. organic turbinado sugar (I use HEB/Central Market brand)
3 T. cornstarch
1/3 c. finely ground almonds
1/8 t. salt
6 T. butter
1 t. vanilla
1/2 t. almond extract
pastry for double crust pie

  • Drain cherries and reserve 1 1/4 c. syrup; set cherries aside. Combine sugar, almonds, salt, cornstarch, and cherry juice in saucepan, cook & stir til thickened. Remove from heat and add vanilla, almond extract and butter. Cool slightly. Add cherries.
  • Pour filling into crust and top with other crust. Sprinkle with sugar and make a couple of holes in top.
  • Bake at 425 for 15 minutes, then lower heat to 400 and cook til done -- about 20 - 30 minutes.


    'mess en place'



    I just poked holes in the top with my finger, but of course, you could do a lattice if you have time. I didn't.


    I always use a crust protector for the edges, and this time, I also covered the whole pie w/ foil for the last 10 - 15 minutes.

I love this pie -- really really love this pie! I ate it for tea & dessert yesterday, for breakfast this morning, and I'm counting the minutes until I can have another piece -- gluttony, pure unadulterated gluttony. But do make this if you have time. It's soooooo good (she says with a total lack of modesty or humility)!

Oh, and I must tell you the tale of a muggle and his hand knit socks soon . . .


4 comments:

IrishgirlieKnits said...

Delish!!! So yummy! I can almost taste it!

Pom Pom said...

Oh my goodness, you make it sound SO delicious! I love almond flavoring more than I love almonds! You are so cute, eating pie for every meal. WHAT a good idea!

SuKnitWitty said...

Any kind of Cherry pie is a Fav...especially ones with fingers poked in the crust. LOL! Great tools are those fingers! Whatcha knitting for Christmas? I've got to get our BabyJackson a new sweater made...he's outgrown his BSJ already....the little piggy!

GretchenJoanna said...

I have resolved to make more pies and fewer cookies this Christmas, and this looks like a very Christmasy one to try!

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