Best cherry and almond pie recipe

Caitlin Pencil

Calling all cherry lovers! This double cherry and almond pie is here to take you to the top of your list of your favorite summer desserts! Don’t knock cherry cobbler or crunchy cherries, but this crowd-pleasing pie will be your new favorite, thanks to an all-butter pie crust, double cherry filling (both fresh and dried), and luscious bits of sweet almond paste that melt into the filling. Grab the ice cream and call the kids – it’s dessert time!

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6 – 8


Preparation time:





total time:





For the crust:

3 3/4 c.

All-purpose flour

1 1/2 c.

Cold, unsalted, cubed

1 1/2 tbsp.

apple cider vinegar

to fill in:

4 c.

Fresh or thawed and frozen sweet cherries, pits removed

1/2 c.

dried tart cherry

1 tsp.

lemon zest plus 1 tbsp. Fresh lemon juice

4 oz.

Sliced ​​almond paste

1/4 c.

Chopped almond slices


Big egg for washing eggs

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  1. For the crust: Whisk together the flour and salt in a large bowl. Work the butter into the flour with a pastry cutter or your fingers until dime-sized pieces form. Combine cold water and apple cider vinegar in a small bowl. Add mixture 1 tablespoon at a time, mixing gently between each addition. Stir together until the ingredients are well combined and the mixture sticks together when you pinch them together with your fingers. Turn the mixture onto a clean work surface and knead 4 to 5 times until combined. Divide the dough in half and roll out each portion into a 6-by-3-inch rectangle (with minimal slits). Wrap it in plastic wrap and refrigerate for 2 hours (or up to 2 days).
  2. Heat the oven to 375 degrees. Leave the pie at room temperature for 30 minutes or until it is soft enough to roll without cracking.
  3. For the filling: Stir cherries, dried cherries, sugar, cornstarch, lemon peel, and juice together in a medium bowl until combined. Sit aside.
  4. Roll one dough block into a 16″ x 12″ rectangle. Roll the dough onto a rolling pin, then roll it into a 13″ x 9″ x 1″ tray. Gently press the dough into the corners and up the sides, letting the excess dough drip slightly over the edge of the pan. Cool while rolling remaining dough block into 15″ x 11″ rectangle. Cut small circles from the top crust and set aside.
  5. remove the peel from the refrigerator; Flip the filling and pour it into the crust. Sprinkle the almond paste cubes evenly between the cherries and sprinkle with the almonds. Roll the top crust on the rolling pin and roll it gently over the filling. Trim off any excess dough hanging over 1/2 inch. Fold the edges of the top crust underneath and dry it as desired. Put it in the freezer for 15 minutes, if you like.
  6. Beat the eggs in a small bowl with two teaspoons of water. Gently brush the surface and sides of the shell, but evenly with the egg mixture. Add a few circular cutters to the top crust and brush with the egg mixture, if desired.
  7. Bake until surface is golden brown and filling is bubbling, 45 to 55 minutes, rotating pan halfway through. Leave it to cool for an hour.
  8. For glaze: Whisk powdered sugar, milk, and almond extract together in a small bowl until smooth. Cut the pie into squares. Sprinkle with glaze, if desired.

Freeze the collected pie in the freezer for 15 to 30 minutes before baking to help the sides hold their shape and firm.

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