ABC Pie - Almond Bing Cherry

Discover how great ABCs can taste with this cherry pie that won top honors at the Minnesota State Fair.

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Servings 8

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( 49 ) Ratings

49 Ratings

5 Stars

4 Stars 10%

3 Stars

2 Stars 37%

1 Stars 19%

Member Reviews ( 7 )

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State Fair Pie Competition 2009

Lola Nebel

Cambridge, Minnesota

ingredients 10
Prep Time 35 min
Total Time 3 hr 25 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

4: cups fresh halved pitted or frozen (partially thawed) dark sweet cherries (2 lbs)

1: tablespoon lemon juice

1/2: teaspoon almond extract

3/4: cup sugar

3: tablespoons cornstarch

1: tablespoon cold butter, cut into small pieces

2: tablespoons milk

2: tablespoons sugar

1/4: cup sliced almonds

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Directions

1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2 In large bowl, mix cherries, lemon juice and almond extract. In small bowl, combine 3/4 cup sugar and the cornstarch; stir into cherries. Spoon into crust-lined pan; dot with butter.
3 To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
4 In small saucepan, place milk, 2 tablespoons sugar and the almonds. Heat to boiling; cook over medium heat, stirring constantly, 2 minutes. Brush over lattice strips.
5 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

For easy lattice top, place second half of strips crosswise across first strips instead of weaving. Trim end of strips.

This recipe by Lola Nebel of Cambridge, Minnesota, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Minnesota State Fair.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 290mg; 290%;
Total Carbohydrate: 66g; 66%
(Dietary Fiber 2g 2% Sugars 35g 35% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 6%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

tyteacher

report Posted Feb. 27, 2011 4:11 AM

Delicious combination of sweet cherries and almond! I can't wait to make it again this summer with fresh cherries!!

klsmith628

report Posted Jun. 28, 2010 4:49 PM

I didn't take the time to make a lattice crust I just used a regular top crust, then spread milk/almond mixture on that.

bklemay

report Posted May. 19, 2010 10:32 AM

I used canned Del Monte cherries....my husband works for Del Monte and we always have canned cherries. I made the pie as directed but I used 3 cans of drained cherries. The family loved it.

Starglitter

report Posted May. 9, 2010 11:18 AM

I am a HUGE Cherry pie lover, I mean it is my FAVORITE. This is the BEST Cherry Pie I have ever eaten!! The only thing I did different was I used "canned" SOUR cherries. You cannot go wrong with this recipe and so easy.

Punky1

report Posted Mar. 20, 2010 11:13 AM

Excellent pie! I served this pie at a dinner party and everyone ranted and raved about, not only how good it was, but also how beautiful it was. I could not find "butter toffee glazed almonds" so I used regular sliced almonds.