Cherry Rhubarb Almond Pie
Sweet Almond Paste and cherries are perfectly balanced by tart rhubarb.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
15 minutes to assemble filling
50-55 minutes to bake
50-55 minutes to bake
Yield
1-9 inch pie
Ingredients
- 3 cups chopped rhubarb
- 1/2 cup sugar
- 2 tablespoons butter
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1-21 oz can cherry pie filling
- 1-double pie crust
- 1-7 oz box of Odense Almond Paste
- Optional: milk and sugar
Directions
- 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.