Cherry Almond Pie

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Fair is my favorite time of year! Usually we post about the Champion 4-H Winning Recipes, so I wanted to bring back one of my favorites by Marissa Hurst. Marissa is in the Lucky 13 club and participates in many other 4-H projects like Beef, Goat, Buymanship and most importantly is a 4-H Ambassador.

Her pie won in 2017, Champion pie in the 4-H Foods and Nutrition Division and it is to die for! I bought it this year in the Silent Auction and it was gone in a few days in my household.

Cherry Almond Pie

4 C. cherries halved and pitted
1/2 C. fresh raspberries
3/4 C. sugar may use 1/2 C for tartness preference
1/4 C. cornstarch
1T lemon juice
1 tsp vanilla
1/4 tsp almond extract
1T cold unsalted butter but into small cubes
1 egg
1T milk
1/4 C. sliced almonds
Sugar

Make pie crust

In large bowl stir cherries, raspberries, sugar, cornstarch, lemon juice, vanilla and almond extract together until thoroughly combined. Set filling aside as oven preheats.

Preheat oven to 400 degrees.

Roll our chilled pie dough and place in pie dish. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.
Dot the pieces of butter on top of the filling.

Place top crust and seal edges.

Mixt together the egg and milk. Brush on the top of pie crust.

Sprinkle with almonds and sugar.

Place on baking sheet and bake for 20 minutes. Turn down oven to 375 and place on a pie shield over pie. Bake an additional 30-35 minutes.

Allow pie to cool 3 hours prior to serving.

4-H & Human Development News
By: Anne Pitts, Harvey County Extension Agent, 4-H & Human Development

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