Wednesday, February 16, 2011


This CHERRY ALMOND CREAM PIE will be very familiar to most, with the exception of the almond extract in the filling, which makes it so luscious!  The crust also has slivered almonds rolled into it, making the almond taste come out even more.  It's been a favorite of mine for many years.  Growing up, this is what I always chose for Mother to make as my "birthday cake."   It's very rich, so you only need a sliver of it.  It makes up quick, and, of course, is very easy.  Just thinking about it makes my mouth water.  I hope you try it!

Pastry dough for a 9" pie
1/2 cup slivered almond, chopped
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
1/3 cup lemon juice
1/2 teaspoon almond extract
Roll pie crust dough out, adding 1/2 cup chopped slivered almonds. Line a 9" pie plate, prick pie dough crust several times, and bake at 425 degrees for 10 minutes, or until done.  (I always line the BACK of my pie plate with the dough, then, after baking, invert it by placing another 9" pie plate and flipping it.  This makes a nice crust, with no shrinkage).  Cool crust.  Combine sweetened condensed milk, lemon juice, and vanilla extract, stirring until well blended.  Mixture will thicken slightly.  Fold in whipped cream, and blend gently until completely blended.  Turn into cooled pie shell.  Top with canned cherry pie filling.  (If using your own pie cherries, sweeten, and thicken.  Cool. Top pie).  Chill until form, at least 3 hours. Don't have time to make pastry?  You can use a pre-prepared shortbread or graham cracker 9" crust.   NOTE:  This pie would also be great with a blueberry, peach, raspberry, or a glazed fresh strawberry topping. 
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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