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
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
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.
- 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.
This is confusing- the pie crust is for a bottom only, but the recipe calls for top and bottom?
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!
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 🙂
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!
Cherries and almonds are just made for each other!
I couldn't agree more!
Do you use the quick cooking tapioca powder or the round pebbles?
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.
I like the almond cruse....very unique!!
*crust 🙂 I can't spell today
I can't spell any day! The almond crust is todiefor!
Beautiful pie! I'm glad to see you adopted that cute little kitty.
Thanks!
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.....
Thanks! It certainly was easy to make! I'll have to try almonds for the "crust". It would definitely be a healthier alternative.