Cherry Almond Pie

Cherry almond pie recipes always remind me of one crisp autumn afternoon when I baked with my grandmother for the very first time. We didn’t follow any written instructions and instead relied on memory and taste and instinct. We gathered juicy cherries and her secret almond filling, then as the pie baked, the aroma pulled everyone into the kitchen and filled the house with cozy warmth.

Now whenever I make this pie and pull it from the oven and watch the almond slices gently toast on top and the cherry glaze glisten and bubble and shimmer, I think of her smile. This cherry almond pie blends tart fruit and nutty sweetness perfectly and becomes an unforgettable dessert centerpiece every time.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Pie crust – A buttery and flaky base that supports the rich filling.
• Sweet cherries – The star ingredient that provides tartness and vibrant color.
• Almond extract – Brings a sweet and nutty depth to the pie.
• Brown sugar – Adds caramel notes and sweetness to balance the tart cherries.
• Cornstarch – Thickens the cherry mixture so it sets beautifully.
• Sliced almonds – Toast slightly in the oven and give a crunchy texture.
• Unsalted butter – Adds richness and helps the filling meld together.
• Lemon juice – Brightens the cherries and balances the sweetness.

Tools You’ll Need

• Pie dish – To hold the crust and bake the pie evenly.
• Mixing bowls – For preparing the cherry filling and blending ingredients.
• Saucepan – Used to cook down the cherry mixture before adding it to the crust.
• Wooden spoon – Gentle on the pan while stirring the filling.
• Pastry brush – Perfect for brushing the crust with egg wash if desired.
• Oven – To bake the pie to golden perfection.

Instructions

Step 1:

I start by preheating the oven to 375°F so it’s ready when I finish the pie.

Step 2:

Then I roll out the pie crust and gently press it into a 9-inch pie dish. I flute the edges with my fingers for a decorative look.

Step 3:

In a medium saucepan, I combine the cherries, brown sugar, lemon juice, and cornstarch. I bring it to a gentle simmer while stirring until it thickens, about 5-7 minutes.

Step 4:

I remove the pan from heat and stir in the almond extract and butter until everything melts smoothly into the cherry mixture.

Step 5:

Next, I pour the filling into the prepared pie crust, then I scatter sliced almonds evenly across the top.

Step 6:

I place the pie on a baking sheet (to catch any drips) and bake it in the center rack for 40-45 minutes, or until the crust is golden and the filling bubbles.

Step 7:

After baking, I let it cool for at least 2 hours. This helps the filling set and makes slicing cleaner and easier.

Tips

If you want the pie to look extra glossy, I brush the cherries with a little warmed apricot jam after baking. I also recommend using fresh cherries when in season, but thawed frozen cherries work well too. I like to toast a few extra almond slices and sprinkle them on top right before serving for even more crunch.

Ways to Serve

You can serve this cherry almond pie warm with a scoop of vanilla ice cream or whipped cream for a classic treat. I also love enjoying a chilled slice with hot coffee the next morning. It makes a stunning dessert for brunches and holiday tables alike!

Frequently Asked Questions

Can I use canned cherries for Cherry Almond Pie?

Yes, just make sure they are well-drained and preferably in light syrup or water, not pie filling.

How long does Cherry Almond Pie last?

It keeps well in the fridge for up to 4 days. Cover it tightly with plastic wrap or foil.

Can I make Cherry Almond Pie ahead of time?

Absolutely! You can make it a day ahead and store it at room temperature or in the fridge.

See You in the Kitchen

I hope you try this cherry almond pie and love it as much as I do. It’s a special recipe that always brings joy to the table and a nostalgic smile to my face. Let me know how it turns out for you or tag me when you bake it!

Happy Cooking!

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