Best Cherry Almond Crunch Pie Recipes

IMPOSSIBLY EASY CHERRY ALMOND PIE

Steps:

• Heat oven to 400 degrees. Mist a 9- or 10-inch pie plate with nonstick spray and set aside.
• Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
• While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cutting in butter with a pastry blender, a fork or your fingers, until you have crumbs. Stir in almonds, if using (recommended). After pie has baked 30 minutes, sprinkle Brown Sugar Streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
• Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way!

ALMOND CRUSTED CHERRY CREAM PIE

Steps:

• Mix pie crust as directed, but add chopped almonds with water.
• Prick only the sides of the pie crust and bake as directed.
• Cool.
• Combine condensed milk, lemon juice, vanilla, and almond extract.
• Fold in whipped cream and spoon into cooled pie shell.
• Spread cherry pie filling over cream filling.
• Chill.

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 CRUNCH PIE

Steps:

• Preheat oven to 350 degrees.
• Pour cherries into crust. Sprinkle cherries with cinnamon, nutmeg and flour then dot with butter.
• Blend topping ingredients, except the almonds, in a food processor until crumbly. Sprinkle over top of pie.
• Sprinkle almonds on top of crumble.
• Bake 1 hour.
• Serve chilled with whipped cream.

ALMOND CHERRY PIE - 2003 1ST PLACE FRUIT/BERRY

Steps:

• Crust:
• In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
• Preheat oven to 400 degrees F.
• Filling:
• In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
• Topping:
• For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
• Bake until crust is golden brown, about 30 to 45 minutes.