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

Cherry Pie Almond Crust sliced vintage pie tin tablescape
Foolproof Pumpkin Pie bite on fork
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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 Flour 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
5 from 2 ratings

Cherry Pie in an Almond Crust

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.
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 12 people


For the cherry pie filling:

For Assembly:


  • 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


The calorie count is for the filling. The total calories will depend on the pie crust you choose. 


Calories: 118kcal | Carbohydrates: 25g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 40mg | Potassium: 92mg | Fiber: 1g | Sugar: 22g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 118
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Hi, I’m Chef 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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    1. 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!

  1. 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 🙂

    1. 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!

    1. 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.

  2. 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…..

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