Craving an impressive dessert that’s surprisingly easy to make? This Cherry Almond Pie is your answer. With a golden, flaky crust and a glossy cherry filling kissed with almond extract, it’s a crowd-pleaser that looks like it came from a bakery window—but takes just minutes to assemble.
Whether you’re baking for a holiday, a potluck, or just because, this easy cherry almond pie recipe brings big flavor with minimal fuss.
🍒 Quick Snapshot
Yields: 8 slices
Prep time: 10 minutes
Cook time: 50 minutes
Total time: ~1 hour
❤️ Why You’ll Love This Pie
🥧 Shortcut-Friendly: Store-bought crust + canned cherry pie filling = max flavor, minimum effort.
🍒 Bright Cherry Flavor: Two cans of dark sweet cherry pie filling bring vibrant color and tangy-sweet goodness.
🎉 Perfect for Parties: It’s elegant enough for holidays but simple enough for weeknight cravings.
🌰 Almond Twist: Almond extract adds bakery-style flavor without the work.
📷 Instagram-Worthy: That golden lattice crust? Gorgeous.
🛒 Ingredient Notes & Substitutions
You only need a few pantry staples to make this pie magic happen:
- Refrigerated pie crusts: Use one package (two crusts). One goes on the bottom, one for the lattice top. Homemade crust works too—here’s my Homemade Pie Crust recipe.
- Cherry pie filling: Two 21-ounce cans of dark sweet cherry pie filling work best. They’re perfectly gooey and flavorful.
- Almond extract: Just a teaspoon gives this pie its signature cherry-almond bakery vibe.
- Butter: 1 tablespoon, dotted over the filling before adding the top crust—adds richness.
- Egg wash: 1 egg beaten with a splash of milk makes the crust golden and shiny.
- Coarse sugar (optional): Sprinkle on top for sparkle and crunch.
🔁 Substitutions: Use vanilla extract if you’re out of almond. Or swap in one can of peach filling for a cherry-peach twist.
🧂 Want more crunch? Toss sliced almonds on top in the last 10 minutes of baking.
🧰 Essential Equipment
- 9-inch pie plate
- Small mixing bowl (for egg wash)
- Pastry brush
- Knife or pizza cutter (for lattice strips)
- Foil or pie crust shield (to protect edges)
📸 Step-by-Step: How To Make Cherry Almond Pie
- Step 1: Prep your crust: Let refrigerated crusts come to room temp. Press one crust into a 9-inch pie plate.
- Step 2: Stir almond extract into the cherry pie filling. Pour into crust. Add the butter: Dot 1 tablespoon of butter over the filling before adding the top crust.
- Step 3: Add Top Crust: Lay the second crust as a full top (cut slits to vent). Trim any excess dough. Crimp edges to seal. Brush with egg wash and sprinkle with coarse sugar, if desired.
- Step 4: Bake: At 375°F for 45 to 50 minutes, until golden brown and bubbling.
🧊Pro Tip: Let the pie cool completely before slicing to allow the filling to set—trust me, it’s worth the wait.
🧑🍳 Pro Tips for Success
- Prevent soggy crust: Bake on the lower oven rack and use a foil-lined baking sheet underneath to catch drips.
- Don’t rush the cooling: Let the pie rest at least 2 hours before slicing to avoid a runny mess.
- Shield the crust: If the edges brown too quickly, cover them with foil or a pie shield halfway through.
🛠️ Troubleshooting Common Issues
- Filling too runny?
Cutting in too early means cherry soup. Chill it for cleaner slices. - To prevent cracks or shrinking, let dough warm up slightly before unrolling. Also, avoid stretching it into the pie plate; instead, let it settle naturally.
- Burning edges?
Tent with foil or use a pie shield once the crust is golden.
🔄 Variations & Add-Ins
- Swap lattice for streusel topping to turn it into a cherry crumble pie.
- Add sliced almonds on top during the last 10 minutes of baking.
- Sprinkle a touch of cinnamon or nutmeg into the cherry filling for a warm twist.
🍽️ Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Or chill and top with whipped cream and a cherry on top.
- Feeling fancy? Drizzle with melted dark chocolate for a cherry cordial vibe.
❓FAQs
Yes! You’ll need about 5 cups (roughly 42 ounces) of homemade filling to replace the canned version
Sure—just make sure it’s fully thawed before filling and baking.
Cover and store at room temp for 1–2 days or refrigerate for up to 5 days. You can also freeze for longer storage.
Absolutely! It’s great baked the day before and served chilled or at room temperature.
🧠 Expert Tip
A little goes a long way—one teaspoon of almond extract is plenty to give this pie its signature flavor without overpowering the cherries.
📲 Join the Flavor Mosaic Community!
Tried this recipe? Tag me on Instagram @flavormosaic or use the hashtag #FlavorMosaicBakes—I’d love to see your pie masterpiece!
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📊 Nutrition Information
Nutritional data in the recipe card below is an estimate and will vary based on ingredient brands and portion size.
Recipe
Cherry Almond Pie Recipe
Equipment
Ingredients
- 2 (21-ounce cans) cherry pie filling
- 1/2 teaspoon almond extract
- 1 package double pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, stir together the cherry pie filling and almond extract until well combined.
- Unroll or roll out one pie crust (according to pie dough recipe) and place it into a 9-inch pie plate. Gently press it into the bottom and sides.
- Pour the cherry filling into the prepared crust and spread it evenly.
- Top with the second crust—either as a full crust with slits for venting or cut into strips for a lattice design. Trim any excess dough and crimp the edges to seal.
- Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
- Storage Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently if desired.
Notes
Enhance the flavor of canned cherry pie filling with almond extract or a splash of vanilla.
Chill your pie dough before rolling and again before baking—it helps prevent shrinking and keeps the crust flaky.
Avoid soggy bottoms by brushing the bottom crust with a little egg white before adding the filling.
Vent the top crust with slits or a lattice pattern to allow steam to escape and avoid overflow.
Place the pie on a baking sheet lined with parchment to catch any bubbling juices and make cleanup easier.
Cover the edges with foil or a pie shield halfway through baking if they brown too quickly.
Let the pie cool completely before slicing—this helps the filling thicken and set properly.
Add texture and sparkle by brushing the top crust with egg wash and sprinkling with coarse sugar.
Serve with vanilla ice cream or whipped cream for an irresistible finishing touch.
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