Why You’ll Love Cherry Almond Pie Recipe
This pie combines vibrant cherry flavor with a subtle almond twist that elevates each bite. Using refrigerated crusts and canned cherry filling makes it fast and accessible for bakers of all skill levels. The result is an impressive dessert with minimal effort that still delivers rich flavor and beautiful presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 (21-ounce cans) cherry pie filling
1/2 teaspoon almond extract
1 package double pie crust (store-bought or homemade)
Directions
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Preheat your oven to 400°F (200°C).
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In a medium bowl, combine the cherry pie filling and almond extract, stirring until evenly mixed.
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Place one pie crust into a 9-inch pie plate, gently pressing it into the bottom and sides.
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Pour the cherry filling into the prepared crust and spread it out evenly.
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Add the top crust—either whole with slits for ventilation or cut into strips for a lattice design. Trim excess dough and crimp the edges to seal.
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Bake for about 40–45 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
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Allow the pie to cool for at least 2 hours before slicing so the filling can set properly.
Servings and timing
This recipe yields 8 servings and takes approximately 1 hour from prep to finish.
Variations
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Homemade Crust: Swap out the store-bought crust for a homemade buttery pie dough.
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Tart Cherries: Use tart cherry pie filling for a more tangy contrast to the almond flavor.
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Almond Topping: Sprinkle sliced almonds on top of the crust before baking for extra crunch.
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Vanilla Twist: Replace almond extract with vanilla extract for a more classic cherry flavor.
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Mini Pies: Use a muffin tin and cut smaller crust circles for mini cherry almond pies—great for parties.
Storage/Reheating
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F oven for 10–15 minutes or until heated through.
FAQs
How long should I let the pie cool before serving?
Let the pie cool for at least 2 hours to ensure the filling sets and slices cleanly.
Can I use homemade cherry pie filling?
Yes, homemade cherry filling can be used in place of canned—just be sure it’s prepared and thickened before filling the crust.
What can I substitute for almond extract?
If you don’t have almond extract, use vanilla extract for a different but still delicious flavor.
Do I need to prebake the crust?
No, you do not need to prebake the crust for this recipe; it bakes fully with the filling inside.
Why did my filling run when I sliced the pie?
If the filling is too warm, it may be runny. Cooling the pie thoroughly before slicing helps it set.
Can I add sliced almonds for extra crunch?
Yes, sprinkling sliced almonds on top before baking adds texture and depth of flavor.
How do I prevent the crust edges from burning?
Cover the crust edges lightly with foil or use a pie shield halfway through baking.
Can this pie be frozen?
Yes, you can freeze baked pie wrapped well in plastic wrap and foil for up to 1–2 months.
What temperature should I bake at?
Bake the pie at around 400°F (200°C) until the crust is golden and the filling bubbles.
Can I make this ahead of time?
Absolutely—this pie can be baked a day ahead and served chilled or at room temperature.
Conclusion
This Cherry Almond Pie is a simple yet elegant dessert that brings together classic flavors with a hint of almond nuance. With straightforward steps and accessible ingredients, it’s perfect for both special occasions and everyday baking. Let it cool before serving to enjoy perfect slices every time.
