Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3
cup slivered almonds
1/3
cup powdered sugar
3 1/2
cups frozen DOLE® Cherry Berry Blend (from two 12-oz packages)
1/3
cup granulated sugar
3
tablespoons cornstarch
1/4
teaspoon almond extract
1
egg
1
teaspoon water
1
tablespoon turbinado sugar or coarse sugar
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
In mini food processor or blender, place almonds and powdered sugar. Cover; process with on-and-off pulses until almonds are finely chopped.
In medium bowl, toss almond mixture, cherry berry blend, 1/3 cup granulated sugar, the cornstarch and almond extract until well mixed. Spoon berry mixture evenly onto crust to within 1 inch of edge. Fold crust over filling, pleating crust as necessary.
In small bowl, beat egg and water; brush onto crust edges. Sprinkle edges with 1 tablespoon turbinado sugar.
Bake 30 to 35 minutes or until crust is deep golden brown. Cool 30 minutes. Serve warm.
