Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Cherry Pie with Almond Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 60 reviews
  • Author: Melanie
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Cranberry Cherry Pie with Almond Glaze combines a flaky, tender homemade crust with a luscious filling of fresh cranberries and cherry pie filling, sweetened and thickened to perfection. Topped with a smooth almond-flavored glaze and crunchy sliced almonds, this pie offers a beautiful balance of tart and sweet, perfect for holiday gatherings or any cozy occasion.

Ingredients

Scale

Pie Crust

  • 2 cups all purpose flour (spooned and leveled)
  • 1 & 1/2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup butter (cold, cut into chunks – 1 stick)
  • 6 tablespoons butter-flavored Crisco
  • 1/2 of a beaten egg
  • 1/4 cup ice water

Filling

  • 1 (21-oz) can cherry pie filling
  • 1 (12-oz) bag fresh cranberries (about 3 cups)
  • 3 tablespoons cornstarch
  • 1 & 1/4 cup white sugar
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (cold, cut into chunks)

Almond Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon light corn syrup
  • 2-3 teaspoons milk
  • 1/4 teaspoon almond extract
  • 1/4 cup sliced almonds

Instructions

  1. Prepare ice water: Measure 1/4 cup water and chill it in the freezer or mix with ice and set aside for cold water needed later.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, and salt for the crust.
  3. Cut in fats: Use a pastry cutter or fork to cut in cold butter and Crisco until mixture resembles coarse crumbs. Be careful not to overwork.
  4. Prepare egg wash: Beat one egg and use only half (discard or set aside the rest) to keep crust tender.
  5. Combine wet ingredients: Mix the half beaten egg with the chilled ice water, blend well, then add to the flour and fat mixture. Stir until the dough begins to come together, then gently knead just once or twice. Divide dough in half.
  6. Roll out dough: On a floured surface, roll one portion of dough. Use a pastry cloth if desired for ease.
  7. Transfer crust to pie pan: Roll dough loosely onto a rolling pin and lay it into a 9-inch pie pan. Fold under the edges and refrigerate while preparing filling.
  8. Preheat oven: Heat your oven to 425°F (220°C).
  9. Prepare cranberries: Rinse and remove stems from fresh cranberries.
  10. Make filling: In a large bowl, combine cherry pie filling, cranberries, cornstarch, sugar, dash of salt, and vanilla extract. Mix thoroughly.
  11. Assemble filling: Pour the filling into the chilled pie crust.
  12. Add butter topping: Dot the filling with 2 tablespoons of cold butter cut into chunks.
  13. Prepare top crust: Roll out the second half of dough and carefully place it over the filling. Fold edges under and crimp decoratively. Cut slits on top for venting.
  14. Bake initial phase: Place pie in preheated oven and bake at 425°F for 15 minutes. To catch any overflow, bake on a baking sheet if desired.
  15. Reduce oven temperature: Lower heat to 375°F (190°C).
  16. Cover with foil: Remove pie, cover loosely with nonstick sprayed tin foil.
  17. Continue baking: Return pie to oven and bake for an additional 35 minutes at 375°F.
  18. Protect crust edges: Remove foil; if center is underbaked but edges golden, cut hole in foil center and cover edges with foil to prevent overbrowning.
  19. Finish baking: Bake uncovered at 375°F for 10-15 more minutes until center crust is golden brown.
  20. Cool pie: Remove from oven and cool on a rack for several hours or overnight. Cover to prevent drying.
  21. Make glaze: 1-2 hours before serving, whisk together powdered sugar, corn syrup, milk, and almond extract in a small bowl.
  22. Apply glaze: Drizzle glaze evenly over cooled pie, using back of spoon to spread into all crevices.
  23. Add almonds: Immediately sprinkle sliced almonds on top of glaze.
  24. Set glaze: Let the glazed pie rest for 1-2 hours until the glaze hardens.
  25. Serve: Slice and enjoy this festive cranberry cherry pie with almond glaze.

Notes

  • Chilling the water and using half an egg in the crust helps produce a tender, flaky pie crust.
  • Fresh cranberries add a nice tart contrast to the sweet cherry pie filling.
  • Using a baking sheet under the pie during initial high-heat baking helps prevent oven mess from bubbling filling.
  • Covering the crust edges with foil prevents overbrowning while allowing the center to cook properly.
  • The almond glaze and sliced almonds add a lovely nutty flavor and texture contrast.
  • Allow the pie to cool thoroughly before glazing to ensure the glaze adheres well.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfestkitchen.com/cranberry-cherry-pie-with-almond-glaze-recipe/