Time 1h10m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
Time 1h Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes. Meanwhile, in medium bowl, mix all topping ingredients. Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.
Time 1h Yield 8 servings. Number Of Ingredients 15 Steps:
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.
Time 1h40m Yield 8 Number Of Ingredients 11 Steps:
Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Toss cherries, sugar, and salt for filling together in a bowl. Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well. Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan. Bake crust in the preheated oven until set, about 15 minutes. Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C). Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.
Time 1h10m Yield 8 servings. Number Of Ingredients 9 Steps:
Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Time 1h50m Yield 1 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Roll out pie crust and lay into a 9-inch pie pan. Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes. Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
More about “almond macaroon cherry pie recipes”
Time 1h15m Yield 1 9inch pie Number Of Ingredients 10 Steps:
Pour pie filling in unbaked pie shell. Beat together egg and evaporated milk. Add sugar, flour, salt, almond, and vanilla extract, beat until smooth. Stir in coconut. Pour over pie filling. Bake at 375, 40-45 minutes until puffed and light brown. Cool before serving.
