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Cherry Pie With Lemon And Almonds
2 9" frozen deep dish pie shells
1/4 cup sliced almonds, toasted
1 tbsp. grated lemon rind
1 can (540ml) cherry pie filling
2 tsp. lemon juice
1/4 tsp. almond extract
8 servings
Prepare pie shells according to package directions for a double crust pie.
Sprinkle almonds and lemon rind over bottom of one crust.
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with second pie shell; seal and flute edge.
Cut steam vents on top.
Place on baking sheet.
Bake at 425F for 15 minutes.
Reduce heat to 350F and bake about 25 minutes or until bubbling and browned.
2 9" frozen deep dish pie shells
1/4 cup sliced almonds, toasted
1 tbsp. grated lemon rind
1 can (540ml) cherry pie filling
2 tsp. lemon juice
1/4 tsp. almond extract
8 servings
Prepare pie shells according to package directions for a double crust pie.
Sprinkle almonds and lemon rind over bottom of one crust.
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with second pie shell; seal and flute edge.
Cut steam vents on top.
Place on baking sheet.
Bake at 425F for 15 minutes.
Reduce heat to 350F and bake about 25 minutes or until bubbling and browned.