CHERRY PIE WITH LEMON AND ALMONDS
This double crust pie is a tasty difference from the usual cherry pie, and one I'm sure everyone will enjoy -
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
- FILLING:.
- Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
- Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
- Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
- HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Nutrition Facts : Calories 328.6, Fat 17, SaturatedFat 4, Sodium 255.6, Carbohydrate 40.2, Fiber 1.6, Sugar 0.3, Protein 3.7
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