A sweet-tart cherry almond filling is encased in a flaky, all-butter pie crust for an All-American treat that evokes summer even in the coldest months. Serve alongside some vanilla ice cream & rosé for maximum summery vibes.
It's pi(e) day, y'all! Something I'm sure you're already aware of if you're addicted to social media (hello, yes) or a major math nerd* (present!). And I mean... you never need an excuse to eat pie, but when the world gives one to you, who are you to say no?!
*Remember when I almost majored in math and then took Calc 3 and released that ambition immediately? lol same. It's aight, business school was good to me.
Confession: I've actually had ZERO pie today. Blasphemous, I know. This here pie ^ disappeared over the course of one two-hour episode of The Bachelor a couple weeks ago (along with a LOT of cheese. Like, a concerning amount. Please help). Also, I've got a flight to LA tomorrow evening and I've been sick/not leaving my bed this week, so any kind of pie (even of the pizza variety) will NOT do nice things to my waistline. I'm trying to get discovered, y'all. Can't be bloated.
However, YOU should have SO MUCH PIE. This pie, for starters. Also, these pies:
1. Blueberry-Strawberry Lattice Pie // 2. Peach Blackberry Galette // 3. Peach-Bourbon Lattice Pie // 4. Berry Crumble Pie Bars // 5. Peanut Butter Chocolate Mousse Pie with Pretzel Crust // 6. Salted Caramel Apple Pie // 7. Peach-Blackberry Lattice Pie // 8. Maple Apple Pie
OMG. So much pie. Why do I do these things to myself. Or to you?! Ugh. So frustrating. Let's just move onto the recipe so I can stop hating myself, mmmk?
This pie starts with my favorite all-butter pie crust, because I don't jive with shortening and because it's flaky and lovely and delicious. Don't forget the vodka, though! KEY for flakiness. And for my degenerate lifestyle. It's fine.
While the pie dough is chillin' (literally) in the fridge, you'll whip up a quick cherry filling of frozen cherries, sugar, cornstarch and almond extract! You can sub for vanilla, but I think cherry and almond flavors go together like Beyoncé and Jay-Z. Minus the whole cheating part. I digress.
Once your pie dough has sufficiently chilled, you'll roll half out into a 1/8"-thick circle and press it gently into a pie tin.
Drain as much liquid as possible from your filling (more liquid = less flaky, more soggy), then pile that cherry goodness into your bottom crust, like so.
Roll out the other half of your crust into another 1/8"-thick circle and use a knife or pizza cutter to cut it into strips, or shapes, or whatever your heart desires. Arrange your top crust onto the filling, and press firmly into the edges of the bottom crust to avoid any leakage.
Brush your pie crust with egg wash, then place the pie onto a foil-lined baking sheet to catch any juice that bubbles over. Place it into your oven (preheated to 400F), for 20 minutes, then turn the temperature down to 375F. If at any time the crust looks like it's browning too quickly, just press some aluminum foil around the edges of the pie crust. Bake for 30-35 more minutes, then remove from the oven and allow to chill entirely.
Once the pie has chilled, you're all set to slice and serve! Remember the vanilla ice cream and wine, though, as omitting either of those accoutrements is a true crime against humanity.
Cherry Almond Lattice Pie
Cherry Almond Lattice Pie
Catch ya from the West Coast, friends!