This dessert comes together quickly thanks to frozen cherries and pie filling.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a bowl stir together granulated sugar and cornstarch. Add frozen cherries and vanilla. Toss. Let stand at room temperature for 1 hour or until a syrup forms; stir occasionally.

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  • Preheat oven to 375 degree F. Prepare pastry. On a lightly floured surface, roll half of the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Place 1/2 cup of the almonds in bottom of pastry-lined pie plate. Stir sweet cherry mixture; spoon on top of almonds. Spoon pie filling over sweet cherry mixture; spread evenly.

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  • Trim bottom pastry to edge of pie plate. For top crust, roll remaining pastry into a 12-inch circle. Cut slits in top crust. Place on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry; seal. Flute edge; cover edge with foil to prevent overbrowning.

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  • Bake for 50 minutes. Remove foil. Bake about 30 minutes more or until top is golden brown and filling is bubbly. Remove from oven; cool on a wire rack 1 to 1-1/2 hours.

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  • Stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over pie. Sprinkle remaining almonds on top of pie. Cool completely. Makes 8 servings.

Nutrition Facts

524 calories; 24 g total fat; 5 g saturated fat; 0 mg cholesterol; 148 mg sodium. 326 mg potassium; 72 g carbohydrates; 4 g fiber; 7 g protein; 0 RE vitamin a; 292 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
07/07/2013
Love this recipe! Would like to try it with macrona almonds if I can find them. I think for me, the only way this pie could be improved is with a great homemade crust; I use the premade ones and I think the crust is a bit dense.