Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Better Homes and Gardens


Recipe Summary

20 mins
50 mins
1 hr
2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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; fat 24g; saturated fat 5g; carbohydrates 72g; insoluble fiber 4g; protein 7g; vitamin a 291.5IU; vitamin c 6.5mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 148mg; potassium 326mg; calcium 50.5mg; iron 2.3mg.