Cherry Pie in an Almond Crust

I am obviously having a cherry moment. It certainly doesn’t hurt that huge bags of them are on sale everyday. This is no ordinary cherry pie. No, this is the most delicious cherry pie that I have ever had. It is looking down on all other cherry pies from its pedestal. My fiancé took one bite and declared, “This is how pies should taste!”

The cherry filling is from the tried and true Good Housekeeping Cookbook 1955 edition. So far this cookbook has never failed me. I nestled that delicious cherry pie filling in the American Woman’s Cookbook’s Almond Pie Crust.

I am still not over this crust. It’s so flavorful and has the most amazing texture that you have to taste to understand. It’s delightful.

Pictures are inadequate.

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 1/16^th  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.