Tart Cherry and Blackberry Almond Pie
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
The Almond Paste in this berry delightful pie sweetens tart cherries and blackberries.
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)
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.