Cherry Almond Pie Recipe
Flaky crust, sweet cherry filling, and a touch of almond extract make this easy dessert taste like it came straight from a bakery. It’s made with canned cherry pie filling and refrigerated crusts for ultimate ease—perfect for busy bakers who still want a wow-worthy pie.
Servings 8
Calories 252kcal
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
Use a glass or metal pie dish for even heat distribution and a crispier bottom crust.
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.
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.
Nutrition
Calories: 252kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 225mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
