We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

15 min

total time icon

Total Time

80 min

calories icon

Calories per serving


servings icon



Ingredients (10)
  • 1 roll PILLSBURY™ refrigerated pie crust, softened as directed on box
  • 1/3 cup powdered sugar
  • 1/3 cup slivered almonds
  • 1/4 teaspoon almond extract
  • 3-1/2 cups frozen DOLE® Cherry Berry Blend
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar
  1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
  2. Place almonds and powdered sugar in mini food processor or blender. Cover; process with on-and-off pulses until almonds are finely chopped.
  3. Toss almond mixture, cherry berry blend, 1/3 cup granulated sugar, the cornstarch and almond extract in medium bowl until well mixed. Spoon berry mixture evenly onto crust to within 1 inch of edge. Fold crust over filling, pleating crust as necessary.  
  4. Beat egg and water in a small bowl; brush onto crust edges. Sprinkle edges with 1 tablespoon turbinado sugar.
  5. Bake 30 to 35 minutes or until crust is deep golden brown. Cool 30 minutes. Serve warm.