Cherry Rhubarb Almond Pie

Ingredients

Sweet Almond Paste and cherries are perfectly balanced by tart rhubarb.

15 minutes to assemble filling
50-55 minutes to bake

1-9 inch pie

Adjust rack to lowest or second lowest rung in oven. Preheat oven to 425°F. Line a baking sheet with foil or parchment and set aside.
Add rhubarb, sugar, and butter to a medium saucepan. Stirring, cook over medium heat until sugar melts.
Whisk water and cornstarch until smooth. Add to rhubarb mixture. Stirring continuously, cook until thickened and translucent.
Stir in cherry pie filling and cook for 2 minutes. Pour into a large baking dish to cool quickly. Refrigerate until chilled.
Roll crust and fit into a 9 inch pie plate. Shape Almond Paste into a flat disk and place between wax paper. Roll out to a 9 inch circle and press into bottom and up sides of crust. Roll top crust.
Fill crust with cooled cherry mixture and top with crust. Roll edges under, flute and make steam vents. Lightly brush with milk and sprinkle with sugar if desired.
Place on baking sheet and cook for 20 minutes. Reduce heat to 375°F and bake another 30-35 minutes or until crust is golden brown and fruit is bubbling. Lightly tent with foil if top is browning too fast. Rotate pie half way through baking for even cooking.
Cool pie on wire rack for 3 hours before cutting.