Cherry Pie With Lemon and Almonds

Recipe by Chef mariajane
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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