Cherry Almond Pie Recipe

5 5 5
Cherry Almond Pie Recipe
Cherry Almond Pie Recipe photo by Taste of Home
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Cherry Almond Pie Recipe

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5 5 5
Publisher Photo
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.—Ramona Pleva, Lincoln Park, New Jersey
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 4 cups pitted canned or frozen tart red cherries
  • 3/4 cup sugar
  • 1 tablespoon butter
  • Pinch salt
  • 1/4 cup cornstarch
  • 1/3 cup cold water
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon red food coloring, optional
  • Pastry for double-crust pie (9 inches)

Directions

Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool.
Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cherry Almond Pie in Taste of Home February/March 1995, p8

Nutritional Facts

1 slice: 436 calories, 16g fat (7g saturated fat), 14mg cholesterol, 242mg sodium, 73g carbohydrate (43g sugars, 1g fiber), 3g protein.

  • 4 cups pitted canned or frozen tart red cherries
  • 3/4 cup sugar
  • 1 tablespoon butter
  • Pinch salt
  • 1/4 cup cornstarch
  • 1/3 cup cold water
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon red food coloring, optional
  • Pastry for double-crust pie (9 inches)
  1. Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool.
  2. Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cherry Almond Pie in Taste of Home February/March 1995, p8

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Reviews forCherry Almond Pie

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MY REVIEW
lvarner User ID: 35803 264194
Reviewed Apr. 1, 2017

"This is a very good recipe. I like the addition of the almond extract, which is a nice complement to the cherries. It tastes delicious served with vanilla ice cream."

MY REVIEW
clanne04 User ID: 4104311 1445
Reviewed Jul. 28, 2013

"Great recipe for traditional cherry pie"

MY REVIEW
cruschick User ID: 6935339 1673
Reviewed Dec. 13, 2012

"This is the exact recipe my Mom always made and also the first pie I made when I got married 51 years ago, its been in our family a very long time~never fails to make for "Happy""

MY REVIEW
lahomespun User ID: 4819058 1317
Reviewed Apr. 9, 2011

"This came out in the 1996 Collector's Edition and I've used it ever since. It's the best cherry pie recipe!!"

MY REVIEW
ShepMc User ID: 4427011 799
Reviewed Dec. 5, 2010

"This is a classic cherry pie recipe that is very good. I think the name is confusing it does not contain almonds just almond extract which every cherry pie recipe has."

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