Monday, April 4, 2016

Cherry Raspberry Almond Pie Recipe For Pi Day

Oh pie.  I have a long standing love affair with all things pie.  For as long as I can remember, my heart has belonged to homemade pie.  Not cake.  Not chocolate.  Just pie.

This year for Pi Day {you know, the wildly celebrated day for Pi or 3.14...  Oh you don't celebrate a nerdy holiday like that?}, I decided to branch out and try something new.  I searched high and low for recipes and in the end, sort of winged it.  And y'all...this is a winner.  It's not super sweet so if you want it sweeter, go ahead and increase the sugar some.  But I honestly thought it was the most perfect combination of flavors and textures.  I can't wait for the next excuse to bake this again!




Cherry Raspberry Almond Pie

Ingredients:

* 3 c. frozen cherries, halved
* 3 c. frozen raspberries
* 3 c. sugar (more if you prefer it sweeter)
* 1 tbsp additional sugar for topping
* 1/4 c. Cornstarch
* 1 tsp vanilla extract
* 1/4 tsp almond extract
* 1 egg, beaten
* 2 tbsp almond slices 

Directions:

* Mix fruit, cornstarch, sugar, vanilla and almond extracts together gently in large bowl.
* Roll out bottom pie crust.  Place in pie plate. 
* Pour in fruit mixture.
* Roll out top pie crust. Cut into strips if doing lattice top.  Place on top of fruit mixture.  Crimp top and bottom crust together.
* Brush top crust with egg mixture (use milk as an alternative) and sprinkle with additional 1 tbsp sugar.
* Bake at 350 degrees 45-55 minutes.  About 10 minutes before golden brown, pull pie out and sprinkle top with almond slices.  Place back in oven to bake for remaining 10 minutes to allow almonds to toast but not burn.
* Allow to cool for several hours before slicing.  Serve with fresh whipped cream or ice cream!

1 comment:

Ruth said...

This sounds amazing.

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