Is there anything more romantic than a traditional cherry pie? Today is a big day! It’s my 21st wedding anniversary and I’m celebrating the release of my 21st published book, LIVE AND LET PIE. I’m closing out my 31 Days of Pie with this lovely cherry pie topped off with marzipan crumble. It’s sweet and romantic and the perfect pie to cap off a wonderful month of baking. Thank you so much for coming along on this month of pie baking with me. 🥧🥧🥧 I’ve had the best time and tasted some delicious creations. Happy New Year! 🍾🎉
Anniversary Cherry Pie
For the pie 1 pre-made pie crust 1 jar of cherry pie filling
For the topping 4 oz marzipan 1 tsp almond extract 2 tbsp butter ¼ cup Turbinado sugar ½ cup flour
Preheat oven to 350° F. Roll out pie crust and cover pin tin. Poke holes in the bottom of the crust with a fork and crimp the edges. Spread cherry pie filling in unbaked crust. Set aside. In a food processor combine marzipan, almond extract, butter, sugar, and flour and pulse until it forms a sticky dough. Break dough into rough pieces and sprinkle over the top of the pie. Bake for 25 to 30 minutes or until the crust and topping are golden.