Yesterday I decided to make a pie for the Hubs. He loves pie more than cake, and with all the birthday cake we have been eating since J’s birthday, well, I wanted to do something nice, dessert-wise, for my beloved.
The Hubs has always loved my Nana’s Cherrry Almond Pie recipe, so I decided to play with it a little bit, and, in honor of Memorial Day, add a little blue to what is already a very pretty red and white pie.
The end result was this yummy and pretty Blueberry Cherry Almond pie. It’s super easy to make, as the only part you bake is the pie shell, but it is important to make it well in advance of eating and let it refrigerate for a good long time. We pulled ours out from the fridge a little too soon and it was a little soupy. Still yummy, but not as pretty.
Blueberry Cherry Almond Pie
1 Pie crust shell, pre-baked (use your favorite pie crust recipe)
14 oz Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla Extract
1/2 tsp Almond Extract
3/4 cup Whipped Cream, Whipped
21 oz can Cherry Pie Filling
Small Package Fresh Blueberrries
In a large bowl, mix sweetened condensed milk, lemon juice, vanilla extract and almond extract until thck.
Gently fold in whipped cream.
Spoon into pie shell.
Using a slotted spoon, take the cherries, leaving behind much of the “glaze,” and spoon onto pie in a line. Add washed and gently dried blueberries next to cherries to form stripes. Continue alternating cherries and blueberries until pie is covered with both. Chill for at least three hours to allow base to firm.
When you slice it, you will have a pretty layer of the white base, with blue and red on top of it. I might have to make this again for the Fourth of July!