I’m happy to inform you that a wonderful couple “adopted” Monkey, the Orange Cat. They’ve renamed him “Cal” and are delighted with his rambunctious and loving nature! Even though my fiancé and I are happy that Monkey found a loving home, we definitely miss him. In fact my fiancé insists that, “We gave away the wrong cat.” Nonsense.
This Cherry Pie has a distinct almond flavor to the filling and the crust, which my fiancé and I loved, but if you don’t want almond to be a major flavor, you could start with 1/16th teaspoon almond extract, taste, and add more if you desire. Make sure you use a high quality, pure almond extract or you will be disappointed.
- 2 tablespoons quick-cooking tapioca
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 3 ½ cups pitted, halved cherries (I used sweet because sweeter is ALWAYS better!)
- ¼ teaspoon almond extract {Add up to 1/8 teaspoon more if you desire. Taste first!]
- 2 tablespoons butter chopped in small pieces
- 1-2 tablespoons heavy whipping cream
- turbinado sugar
- American Woman’s Cookbook Almond Pie Crust – recipe [url href=”https://cheflindseyfarr.com/2013/05/almond-pie-crust/” target=”_blank”]here[/url]!
- Pre-heat oven to 425°F.
- Mix filling and set aside.
- Roll out bottom crust and line an ungreased pie pan with the paste.
- Arrange filling in bottom crust.
- Add the top crust. If not using a lattice crust, make sure you cut some vent holes!
- Brush the top of the dough with the whipping cream and then sprinkle with sugar.
- Bake at 425° for 30 minutes, periodically checking to make sure you don’t need to cover your top crust to keep it from getting too brown. Turn down heat to 350° and continue baking until crust is brown and filling is bubbling.
19 Comments
Barbara Anne
July 31, 2013 at 8:51 amYour pie looks wonderful….so easy to make….thank you for posting…..loved your sweet story about You and Mom 🙂
I sometimes make a Cherry pie open faced…then on top scatter sliced almonds for the **crust*…
Keep baking and enjoy your day…..
Lindsey
July 31, 2013 at 9:56 amThanks! It certainly was easy to make! I’ll have to try almonds for the “crust”. It would definitely be a healthier alternative.
Ashley | Spoonful of Flavor
August 1, 2013 at 2:31 pmBeautiful pie! I’m glad to see you adopted that cute little kitty.
Lindsey
August 2, 2013 at 1:52 pmThanks!
Ashley @ Wishes and Dishes
August 1, 2013 at 4:10 pmI like the almond cruse….very unique!!
Ashley @ Wishes and Dishes
August 1, 2013 at 4:10 pm*crust 🙂 I can’t spell today
Lindsey
August 2, 2013 at 1:52 pmI can’t spell any day! The almond crust is todiefor!
Dianna
August 2, 2013 at 9:53 pmDo you use the quick cooking tapioca powder or the round pebbles?
Lindsey
August 5, 2013 at 11:30 amI use the little round pebbles. Let me know how it goes! I’ve never used the powder but I might have to give that a try.
Rachel Cotterill
August 10, 2013 at 3:54 amCherries and almonds are just made for each other!
Lindsey
August 10, 2013 at 10:21 amI couldn’t agree more!
Sheila
August 21, 2013 at 3:53 pmThis looks delicious! I cant wait to try making it this weekend, I love cherry pie and anything thats almond flavored.
I just found your site today, and I already know that I’ll be trying out a lot of the recipes I’ve seen 🙂
Lindsey
August 21, 2013 at 4:02 pmI am so glad that you found me! This pie is ah-mazing! And the almond crust is my favorite crust right now. Let me know if you like it!
Emily
November 23, 2016 at 4:21 pmThis is confusing- the pie crust is for a bottom only, but the recipe calls for top and bottom?
Lindsey
November 25, 2016 at 12:38 pmHI Emily! You are right, the recipe for the almond crust makes a single crust, so you would need to double it to make a double crust pie. Sorry for the confusion! Happy baking!
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