Cherry Almond Pie

This lattice cherry pie with a hint of almond on the crust and in the filling is an absolute and divine treat for cherry lovers! The buttery flaky crust flavored with almond, the fresh cherries and almond filling is the best dessert. Serve with a scoop of ice cream for the ultimate dessert of the season.

Cherry and almonds pair well complementing the flavors. The sweet tart cherry with slightly bitter almonds as a sweet filling on a lightly salted buttery flaky crust is simply addictive and is the dessert of the season. I love to bake this pie as soon as we are back from cherry picking. While we enjoy fresh cherries, I love making a cherry preserve as I am a fan of toast and jam. This cherry nectarine crisp is a healthy dessert with tons of heart healthy oats and almonds, and this Cherry Almond Smoothie Bowl is an ideal breakfast when the temperature is slowly increasing. 

Does making a pie stress you out? No worries! This recipe will guide you with the entire process, making it easy to handle and bake a delicious pie. The crust as well as the filling is important when making a pie. For the best crust, use cold butter and cut the butter into the flour with a pastry cutter. This ensures tiny chunks of butter throughout the dough. These chunks, while baking will result in the flaky crust. To keep the chunks from melting while making the pie dough, it is essential to use ice cold water. Another important step is to gather the flour and not knead too hard, and refrigerate the dough. These steps will give you the best flaky crust.

The filling is equally important in making the pie baking a successful one. Summer fruits are very juicy when compared to apples and release a lot of juice when they are mixed with sugar. Adding cornstarch helps them gel together in getting a perfect slice. The cornstarch will set and absorb the juices as the pie cools. 

To get the golden crust, brush with milk or aquafaba. It is important to cover the pie to prevent the edges from burning. Aluminum foil or a pie ring can be used. Bake until the crust is golden and the filling is bubbly. Remove from the oven and cool before slicing. This will help in making neat slices and not messy ones. Now, are you ready to bake a pie?

Cherries are  stone fruits. It takes a bit of time to manually remove the pit from each tiny fruit. To save time, I would recommend a cherry pitter. The pits get collected in a chamber which can be discarded. The fruit devoid of pits can be collected on a plate which can be used as such, halved, or quartered for further use in any cherry recipe.This makes everything easier. 

Let’s see what are the ingredients required to make this delicious cherry almond pie.

For the Flaky Crust

All purpose flour - This is the base for the crust. 

Salt - Adds flavor.

Butter - Gives the flaky crust.

Sugar - Sweetens the dough.

Ice cold water - A little ice cold water is necessary to gather the dough and keep the tiny crumbles of butter in the dough without melting.

Almond extract paste - This recipe uses almond extract paste to boost the almond flavors into the crust.

For the cherry almond pie filling

Cherries - Fresh cherries are used in this recipe. The color of the pie depends on the cherries used.

Almond flour - This adds to the nutty flavor and also thickens the filling.

Sliced almonds - Adds to the texture and flavor.

Salt - Enhances flavor.

Sugar - Sweetens the pie filling.

Almond extract paste - Boosts the almond flavor.

Corn starch - Thickens the pie filling.

Vanilla - Enhances flavor. This is optional.

Butter - enhances flavor.

Lemon juice - Helps in maintaining the color of the fruit as well as adds to acidic flavor.

About the pie and variations 

This is a double crust pie with a lattice top. Weaving the lattice is fun and adds beauty to the pie and lattice top strawberry pie is one of our favorites. Braids can be made with the dough and added to the crust. Or cutout shapes can be placed on top of the pie leaving a little open space to let the steam out. Alternatively, the pie can be covered entirely with the dough, ensuring to make slits on the top crust to release the steam generated inside while the pie bakes. This can also be made as an open pie, in that case, halve the crust recipe to make only one crust. 

Serving Suggestions

This pie is great to serve as such. The combination of the pie crust with delicious cherries and almonds is heavenly. Serve a warm slice of this pie with a scoop of vanilla ice cream for the phenomenal and comforting dessert.

Storage

Since this is a fresh fruit pie, I wouldn’t recommend storing the pie at room temperature, especially if you live in a hot and humid region. It is best to refrigerate them. This delicious pie can be refrigerated for up to a week. Wrap the pie with a plastic wrap and store it. Before serving, warm the pie in the oven for 4-5 minutes if it is a single slice. To reheat the entire pie, warm the oven and let the pie get heated for up to 25 minutes. Keep an eye after 20 minutes. The pie can also be stored frozen for six months.

June is fresh fruits and veggies month. Christie is hosting an event in #OurFamilyTable group to celebrate this month and we share delicious recipes based on fruits and veggies ranging from smoothies, to salads, to curries to desserts. Check the links for the recipes we shared today at the end of the post. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Ingredients

Makes one 9-in. pie

Pie Crust
Makes 2 - 9in. pie crusts

All purpose flour - 2  and 1/2 cups 
Salt - 1 and 1/4 tsp
Sugar - 2 tbsp
Butter - 2 sticks
Ice cold water - 1/3 cup
Almond extract paste - 1 tsp

For the Cherry Almond Pie Filling

Cherries - 6 and 1/2 cups. halved and pitted
and 1/2 cup cherries - quartered
Almond flour - 1/2 cup
Butter - 1 tbsp
Corn starch - 3.5 tbsp
Sugar - 3/4 to 1 cup
Sliced almonds- 1/2 cup
Lemon juice - 3 tsp
Vanilla - 1 tsp (optional)

Almond extract paste - 1/4 tsp

Method

To a bowl add the flour, salt, sugar, cubed cold butter, almond extract paste. With a pastry knife/blender, cut the cubes of butter incorporating tiny bits of it into the dough.

Sprinkle ice cold water as necessary to gather the dough into a ball. Divide into two portions, wrap, and refrigerate for at least an hour.

In the meantime, add the cherries, lemon juice, almond flour, sugar, corn starch, vanilla extract, almond extract paste, and sliced almonds to a bowl. Mix and set aside.

Take one portion of the dough, roll into a 12-in circle.

Place the rolled crust on to the 9-in pie place and gently fit in. Pour the cherry almond pie filling.

Fr the top crust, roll the other portion of the dough into a 12-in circle. Cut twelve half inch strips to make the lattice.

Cut 15 quarter inch strips in the remaining dough and make 5 braids. This is optional. Instead of braids, lattice can be made with regular strips too.

Alternate the strips and two of the braids building a lattice on top. Cut the over hangs.

Use the remaining three braids to make a decorative edge. Brush with milk or aquafaba.

Preheat the oven to 425 degrees F.

Bake for 25 minutes uncovered. Then cover the pie and continue to make for another 25-30 minutes, until the filling is bubbly and crust is golden. Remove from the oven, cool. Cut slices, serve warm with a scoop of ice cream.

Fresh Fruits and Veggies

• Arugula Pear Salad with Goat Cheese from Art of Natural Living
• Fruit Salad with Mojito Dressing from Hezzi-D's Books and Cooks
• Greek Caprese Salad from A Kitchen Hoor's Adventures
• Hawaiian Cole Slaw from Palatable Pastime
• Peach Blackberry Salad from That Recipe
• Tomato and Corn Chipotle Salsa from Karen's Kitchen Stories
• Triple Berry Slab Pie Recipe from Blogghetti