Almond Cherry Pie

Almond Cherry Pie

Summer does not seem like summers without a hint of cherry pie somewhere. However, it is not your classic cherry pie. Made with the thawed cherries, a blend of almonds, vanilla, and butter, it will treat you effortlessly in any season.

 Cooking Time: About 1 hours 30 minutes

Servings: 8


  • 20 ounces frozen cherries
  • 1 cup sugar
  • ½ cup cornstarch
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • ¼ teaspoon vanilla
  • ½ cup toasted flaked almonds
  • 1 (9-inch) Almond Pastry Crust, unbaked
  • ¼ cup packed light brown sugar
  • ¼ cup sugar
  • ½ cup all-purpose flour
  • ¼ cup unsalted butter, cubed and chilled
  • ⅓ cup chopped almonds


  • Heat the oven to 375°F.
  • Thaw the cherries and drain the juices into a measuring cup.

Note: You can choose from sweet or sour cherries, and can adjust the sugar, as needed.

  • Add enough water to the juice to equal ½ cup, if needed.
  • Combine the juice, sugar, and cornstarch until smooth in a small saucepan.
  • Cook over medium heat until the mixture begins to boil and thickens.
  • Add the butter, salt, lemon juice, and vanilla.
  • Mix well and then fold in the flaked almonds and cherries.
  • Remove from the heat and cool to room temperature.
  • In a bowl, blend the light brown sugar, sugar, and flour.
  • Using your fingers, rub in the butter until the mixture resembles coarse sand.
  • Add the almonds and mix well.
  • Chill for 30 minutes before use.
  • Pour the cooled cherry mixture into the prepared crust
  • Top with the almond crumble for added flavor.
  • Place the pie on a baking sheet and bake for 40 to 45 minutes, or until the filling is bubbly in the centre and the topping is golden brown.
  • Cool for 1 hour before serving.