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Perfect Fresh Cherry Pie Recipe with Braided Almond Crust for 4th of July Celebration

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A classic American cherry pie with a nutty twist from a braided almond crust, perfect for summer gatherings and 4th of July celebrations. This pie features fresh cherries with a balanced sweet-tart filling and a golden, flaky almond-infused crust.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ½ cup finely ground almonds (almond meal)
  • 1 tsp granulated sugar
  • ½ tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 4–6 tbsp ice-cold water
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp sliced almonds (for garnish on braided crust)
  • 5 cups fresh pitted cherries (about 1 lb / 450 g)
  • ¾ cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp freshly squeezed lemon juice
  • ½ tsp almond extract (optional)
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, almond meal, sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-size pieces of butter remaining (about 5 minutes).
  2. Gradually sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just starts to hold together when pinched (usually 4-6 tbsp). Avoid adding too much water or the crust will get tough.
  3. Split the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. While the dough chills, pit the cherries and place them in a medium bowl. Add sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. Stir gently until combined. Set aside to macerate.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer it to your pie dish, easing it into the corners without stretching. Trim excess dough, leaving about 1 inch overhang.
  6. Pour the cherry filling evenly into the crust. Use a spoon to smooth the surface gently.
  7. Roll the second dough disc into a 12-inch circle. Cut into 1-inch wide strips using a sharp knife or pastry cutter. Braid three strips together at a time, pinching the ends. Make enough braids to create a lattice or lay the braids over the pie in a decorative pattern.
  8. Fold the bottom crust over the edges of the braids, then tuck and crimp the edges to seal. Brush the braids with beaten egg and sprinkle sliced almonds on top.
  9. Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes, or until crust is golden brown and filling is bubbling. Tent with foil if crust browns too fast.
  10. Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.

Notes

Let the pie cool fully before slicing to prevent soggy crust. Use cold butter and ice water for a flaky crust. If cherries release excess juice, add extra cornstarch to thicken. Chill dough for at least 1 hour before rolling. For gluten-free crust, substitute all-purpose flour with gluten-free blend and keep almond meal. For dairy-free, swap butter with coconut oil but expect texture changes.

Nutrition

Keywords: cherry pie, fresh cherries, braided almond crust, 4th of July dessert, summer pie, nutty crust, homemade pie, cherry dessert

Find it online: https://freshforkful.com/perfect-fresh-cherry-pie-recipe-with-braided-almond-crust-for-4th-of-july-celebration/