Almond Cherry Pie

Almonds in the crust, filling, and topping add a lot of real almond flavor as well as lovely texture to this cherry pie.


  • 20 ounces frozen cherries
  • 1 cup sugar
  • ½ cup cornstarch
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • ¼ teaspoon vanilla
  • ½ cup toasted flaked almonds
  • 1 (9-inch) Almond Pastry Crust, unbaked
  • ¼ cup packed light brown sugar
  • ¼ cup sugar
  • ½ cup all-purpose flour
  • ¼ cup unsalted butter, cubed and chilled
  • ⅓ cup chopped almonds
  1. Heat the oven to 375°F.

  2. Thaw the cherries and drain the juices into a measuring cup. Add enough water to the juice to equal ½ cup, if needed.

  3. Combine the juice, sugar, and cornstarch until smooth in a small saucepan. Cook over medium heat until the mixture begins to boil and thickens.

  4. Add the butter, salt, lemon juice, and vanilla. Mix well and then fold in the flaked almonds and cherries. Remove from the heat and cool to room temperature.

  5. In a bowl, blend the light brown sugar, sugar, and flour. Using your fingers, rub in the butter until the mixture resembles coarse sand. Add the almonds and mix well. Chill for 30 minutes before use.

  6. Pour the cooled cherry mixture into the prepared crust and top with the almond crumble. Place the pie on a baking sheet and bake for 40 to 45 minutes, or until the filling is bubbly in the center and the topping is golden brown. Cool for 1 hour before serving.

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