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Glazed Sweet Cherry Pie with Almonds


  • 1 Crisco classic double pastry crust
  • Filling: 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp tapioca
  • 1 16oz. of frozen unsweetened dark sweet cherries
  • 1/2 tsp vanilla
  • 3/4 cup sliced almonds, divided
  • 1 21oz. can cherry pie filling, drained
  • Glaze: 1/4 cup sifted powdered sugar
  • 1 1/2 tsp milk

Temperature: 375 ° F


  1. In a bowl, stir together the sugar, cornstarch, tapioca, sweet cherries, and vanilla.  Line the 9 inch pie dish with pastry.Sprinkle in 1/2 cup of almonds. Spoon the sweet cherry mix over the almonds. 

  2. Spoon the drained cherry pie filling over the sweet cherries. Cover with a top of crust, flute edges, cover crust rim with foil strips. Bake in a preheated 375 degree oven for 45 minutes until browned. 

  3. Make the glaze. Drizzle over the pie. Sprinkle remaining almonds and let it cool completely before slicing.

Product Used: Emile Henry Pie Dish 

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