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    Home > Recipes > Pies + Tarts

    Cherry Pie in an Almond Crust

    5 from 1 vote
    Published: Jul 31, 2013 | Modified: Aug 14, 2022 - 19 Reviews

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    This Cherry Pie in an Almond Crust is thick, juicy and delicious! The almond extract in the filling augments the cherry flavor and pulls the whole pie together.  

    Jump to Recipe
    Cherry Pie Almond Crust sliced vintage pie tin tablescape

    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.

    Cherry Pie Almond Crust baked uncut

    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.

    Cherry Pie Almond Crust filling side view

    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.

    Cherry Pie Almond Crust sliced vintage pie tin tablescape

    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 Almond Crust slice pink plate
    Cherry Pie Almond Crust slice pink plate
    Cherry Pie Almond Crust slice lattice top

    Cherry Pie in an Almond Crust

    5 from 1 vote
    Lindsey
    This Cherry Pie filling is thick, juicy and delicious! The almond extract in the filling augments the cherry flavor and pulls the whole pie together.
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    PRINT FAVORITESAVED! Pin Recipe REVIEW
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories 118 kcal

    Ingredients
     

    For the cherry pie filling:

    • 2 tablespoons quick-cooking tapioca
    • 1 cup granulated sugar
    • ⅛ teaspoon salt
    • 3 ½ cups cherries (pitted and halved)
    • ¼ teaspoon almond extract
    • 2 tablespoons butter (chopped in small pieces)

    For Assembly:

    • 1-2 tablespoons heavy whipping cream
    • turbinado sugar

    Old Fashioned Almond Pie Crust or All-Butter Pie Crust

      US Customary - Metric

      Instructions
       

      • Pre-heat oven to 425F.
      • Mix quick cooking tapioca, sugar, salt, cherries, extract and butter. Set aside. I like to give the tapioca 20-30 minutes to hydrate so that it dissolves and thickens the filling nicely.
      • Roll out bottom crust and line an ungreased pie pan with the dough.
      • Arrange filling in bottom crust.
      • Add the top crust. If not using a lattice crust, make sure you cut some vent holes! This pie dough is fragile and is very challenging to lattice. An alternative to a woven lattice would be to layer the pieces asymmetrically as I have done here.
        cherry pie almond crust latticing
      • The cut the excess off the edges and roll them under or simply cut to fit the pie dish.
        cherry pie almond crust asymmetrical lattice
      • Chill 30 minutes prior to baking.
      • Brush the top of the dough with the whipping cream and then sprinkle with sugar.
        cherry pie almond crust unbaked turbinado
      • 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 Almond Crust baked uncut

      Notes

      The calorie count is for the filling. The total calories will depend on the pie crust you choose. 
      Keyword cherry desserts, heirloom recipe, heritage recipe, old fashioned pie recipe, tarts using almond flour
      Tried this recipe?Mention @cheflindseyfarr
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      Recipe Rating




      Comments

      1. Emily says

        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 says

          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
      2. Sheila says

        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
        • Lindsey says

          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
      3. Rachel Cotterill says

        August 10, 2013 at 3:54 am

        Cherries and almonds are just made for each other!

        Reply
        • Lindsey says

          August 10, 2013 at 10:21 am

          I couldn't agree more!

          Reply
      4. Dianna says

        August 02, 2013 at 9:53 pm

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

        Reply
        • Lindsey says

          August 05, 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
      5. Ashley @ Wishes and Dishes says

        August 01, 2013 at 4:10 pm

        I like the almond cruse....very unique!!

        Reply
        • Ashley @ Wishes and Dishes says

          August 01, 2013 at 4:10 pm

          *crust 🙂 I can't spell today

          Reply
          • Lindsey says

            August 02, 2013 at 1:52 pm

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

            Reply
      6. Ashley | Spoonful of Flavor says

        August 01, 2013 at 2:31 pm

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

        Reply
        • Lindsey says

          August 02, 2013 at 1:52 pm

          Thanks!

          Reply
      7. Barbara Anne says

        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
        • Lindsey says

          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

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      Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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