Tart Cherry and Blackberry Almond Pie
The Almond Paste in this berry delightful pie sweetens tart cherries and blackberries.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
25-30 minutes to assemble
40-50 minute to bake
Total time: 65-80 minutes
40-50 minute to bake
Total time: 65-80 minutes
Yield
1-9 inch deep dish pie (8-10 servings)
Ingredients
- 3-11 oz cans, pitted tart cherries
- 1 cup sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 2 cups blackberries
- 1 double pie crust (homemade or store bought)
- 1-7 oz box Odense Almond Paste
- 2 tablespoons soft butter
- Milk and sugar for crust
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.
- Drain tart cherries, reserving 2 cups juice. Add reserved cherry juice, sugar, cornstarch, and nutmeg to medium saucepan. Whisking, simmer until almost thickened. Add blackberries and stir until filling is thick and translucent.
- Remove from heat and stir in drained cherries. Refrigerate until cool.
- Roll crust and fit into a 9-inch pie plate. Roll Almond Paste between 2 sheets of wax paper and fit into bottom and up sides of crust.
- Fill crust with cooled cherry mixture and dot with butter. Top with crust, flute edges and make steam vents. Lightly brush with milk and sprinkle with sugar.
- Place on baking sheet and cook for 15 minutes. Reduce heat to 375°F and bake another 25-35 minutes or until crust is golden brown and cherries are bubbling. Lightly tent with foil if top is browning to fast. Rotate pie half way through baking for even cooking.
- Cool pie on wire rack for 2 hours before cutting.
https://odense.com/odense-recipes/tart-cherry-and-blackberry-almond-pie-recipe