Almondcrustedcherrycreampie Recipes

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

CHERRY PIE WITH ALMOND CRUMB TOPPING

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.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

CHERRY ALMOND CRUMBLE

Steps:

• Preheat oven to 400 degrees F.
• Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
• Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

CHERRY-ALMOND PIE

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.

CHERRY ALMOND PIE

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.

WARM ALMOND-CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
• Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

ALMOND CHERRY PIE

Steps:

• Add boiling water to gelatin in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Meanwhile, whisk cream cheese and sugar in medium bowl until blended. Stir in COOL WHIP and extract. Spread onto bottom of crust. Refrigerate until ready to use.
• Stir apples and nuts into thickened gelatin. Refrigerate 10 to 15 min. or until set but not firm.
• Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm.

CHERRY ALMOND CREAMY CHEESE PIE

Steps:

• Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
• Bake at 350 deg for about 15 minutes or until brown.
• Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
• Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
• Chill 2 hours or overnight.

CHERRY CREAM PIE

Steps:

• Cream first three ingredients together. Blend until smooth.
• Add 1 cup whipped cream.
• Pour into pie shell.
• Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.

CHERRY-ALMOND CRISP

Steps:

• For Fruit:
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
• For Topping
• Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal.
• Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.

ALMOND CHERRY CRISP

Steps:

• Pre heat oven to 350 degrees.
• Grease a 2 quart baking dish.
• Pour pie filling into dish spread evenly.
• In a medium bowl mix together flour, oats, sugar cinnamon.
• Add& mix in melted margarine and almond extract.
• Spread over pie filling.
• Sprinkle with slivered almonds.
• Bake 30 minutes or till top is golden.
• Allow to cool 15 minutes before serving.

ALMOND CHERRY PIE

Steps:

• Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.