Cherry Pie With Lemon and Almonds

Total Time
40mins
Prep 0 mins
Cook 40 mins

This double crust pie is a tasty difference from the usual cherry pie, and one I'm sure everyone will enjoy -

Ingredients Nutrition

Directions

  1. Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
  2. FILLING:.
  3. Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
  4. Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
  5. Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
  6. HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Most Helpful

4 5

This is a very easy way to sort of jazz up canned pie filling. I loved the aroma while cooking, mmmm almonds!