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.
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.
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.
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
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)
- 1-2 tablespoons heavy whipping cream
- turbinado sugar
Old Fashioned Almond Pie Crust or All-Butter Pie Crust
- 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.
- The cut the excess off the edges and roll them under or simply cut to fit the pie dish.
- Chill 30 minutes prior to baking.
- 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.
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