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Cherry Almond Pie

 Cherry Almond Pie
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
6-8 ServingsPrep: 25 min. Bake: 45 min.


  • 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 McCormick® Pure Almond Extract
  • 1/4 teaspoon red food coloring, optional
  • Pastry for double-crust pie (9 inches)


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 436 calories,

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Cherry Almond Pie (continued)

Nutritional Facts: 16 g fat (7 g saturated fat), 14 mg cholesterol, 242 mg sodium, 73 g carbohydrate, 1 g fiber, 3 g protein.