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Perfect Fresh Cherry Pie with Brown Butter Almond Cream Filling

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A fresh cherry pie featuring a rich brown butter almond cream filling, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • ½ cup (113g) unsalted butter
  • ¾ cup (100g) almond flour (preferably blanched)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure almond extract
  • ¼ cup (60ml) heavy cream
  • Pinch of salt
  • 5 cups (700g) fresh sweet cherries, pitted
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: In a large bowl, mix sifted flour, salt, and sugar. Add cold cubed butter and cut into flour until coarse crumbs form. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
  2. Make the Brown Butter Almond Cream Filling: Melt butter in a medium saucepan over medium heat until golden brown and nutty (4-5 minutes). Remove from heat and cool slightly. In a bowl, whisk almond flour, sugar, eggs, almond extract, heavy cream, and salt. Slowly add warm brown butter while whisking. Set aside.
  3. Prepare the Cherry Filling: Pit cherries. In the saucepan, combine cherries, sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat, stirring often, until thickened and cherries soften but hold shape (about 7 minutes). Remove from heat and cool slightly.
  4. Roll Out the Pie Dough: Roll two-thirds of dough into a 12-inch circle on a floured surface. Transfer to pie dish, pressing gently to fit. Trim edges leaving about an inch overhang. Refrigerate while assembling filling.
  5. Assemble the Pie: Pour almond cream filling into chilled crust. Spoon warm cherry filling evenly over almond cream. Roll out remaining dough for lattice or full top crust, seal edges by pinching or crimping. Cut slits if using full top crust.
  6. Bake: Preheat oven to 375°F (190°C). Place pie on baking sheet. Bake 50-60 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  7. Cool and Serve: Cool completely on wire rack for at least 3 hours. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.

Notes

Brown butter must be watched carefully to avoid burning; swirl pan often. Chill dough to prevent shrinkage and soggy crust. Baking on a sheet pan catches drips. Use foil to protect crust edges if browning too fast. Frozen cherries can be used but adjust cooking time and drain excess liquid. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For vegan, use coconut oil and flax eggs.

Nutrition

Keywords: cherry pie, brown butter, almond cream filling, fresh cherries, summer dessert, easy pie recipe, homemade pie crust

Find it online: https://piperplate.com/perfect-fresh-cherry-pie-recipe-with-brown-butter-almond-cream-filling-easy-step-by-step/