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ABC Pie - Almond Bing Cherry

(49)

7 reviews

35 min prep time
3 hr 25 min total time
10 ingredients
8 servings

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

State Fair Pie Competition 2009

Lola Nebel

Cambridge, Minnesota

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

Steps

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.

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

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; 23%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 290mg; 12%
Total Carbohydrate: 66g; 22%
Dietary Fiber 2g 10% Sugars 35g
Protein: 2g

% Daily Value*:

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

4 1/2

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

Comments + Recipe Twists

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