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Cherry Pie in an Almond Crust

Cherry Pie in an Almond CrustI 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!”

Cherry Pie in an Almond CrustThe 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.

Cherry Pie in an Almond CrustI 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.

Cherry Pie in an Almond CrustPictures 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.

Monkey

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.

Cherry Pie in an Almond Crust

Cherry Pie in an Almond Crust
Recipe Type: Dessert
Author: Good Housekeeping 1955 Edition
This delicious cherry pie has a hint of almond in the filling and in the crust.
Ingredients
  • 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]!
Instructions
  1. Pre-heat oven to 425°F.
  2. Mix filling and set aside.
  3. Roll out bottom crust and line an ungreased pie pan with the paste.
  4. Arrange filling in bottom crust.
  5. Add the top crust. If not using a lattice crust, make sure you cut some vent holes!
  6. Brush the top of the dough with the whipping cream and then sprinkle with sugar.
  7. 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.
Cherry Pie in an Almond Crust
Cherry Pie in an Almond Crust
Cherry Pie in an Almond Crust
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19 Comments

  • Barbara Anne
    July 31, 2013 at 8:51 am

    Your 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…..

    Reply
    • AmericanCooking22
      July 31, 2013 at 9:56 am

      Thanks! It certainly was easy to make! I’ll have to try almonds for the “crust”. It would definitely be a healthier alternative.

      Reply
  • Ashley | Spoonful of Flavor
    August 1, 2013 at 2:31 pm

    Beautiful pie! I’m glad to see you adopted that cute little kitty.

    Reply
    • AmericanCooking22
      August 2, 2013 at 1:52 pm

      Thanks!

      Reply
  • Ashley @ Wishes and Dishes
    August 1, 2013 at 4:10 pm

    I like the almond cruse….very unique!!

    Reply
    • Ashley @ Wishes and Dishes
      August 1, 2013 at 4:10 pm

      *crust 🙂 I can’t spell today

      Reply
      • AmericanCooking22
        August 2, 2013 at 1:52 pm

        I can’t spell any day! The almond crust is todiefor!

        Reply
  • Dianna
    August 2, 2013 at 9:53 pm

    Do you use the quick cooking tapioca powder or the round pebbles?

    Reply
    • AmericanCooking22
      August 5, 2013 at 11:30 am

      I 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.

      Reply
  • Rachel Cotterill
    August 10, 2013 at 3:54 am

    Cherries and almonds are just made for each other!

    Reply
    • AmericanCooking22
      August 10, 2013 at 10:21 am

      I couldn’t agree more!

      Reply
  • Sheila
    August 21, 2013 at 3:53 pm

    This 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 🙂

    Reply
    • AmericanCooking22
      August 21, 2013 at 4:02 pm

      I 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!

      Reply
  • Emily
    November 23, 2016 at 4:21 pm

    This is confusing- the pie crust is for a bottom only, but the recipe calls for top and bottom?

    Reply
    • Lindsey
      November 25, 2016 at 12:38 pm

      HI 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!

      Reply
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