Cherry Almond Pie is your golden ticket

Skip the canned filling—this homemade Cherry Almond Pie is bursting with juicy summer cherries, warm almond flavor, and tucked into a flaky, buttery crust. Crowned with a charming star-spangled top, this pie is everything a perfect summer dessert should be: rustic, fresh, and absolutely irresistible.

Serve it at your 4th of July celebration, summer BBQ, or quiet Sunday dinner—this cherry almond pie shines with every slice.

Why You’ll Love This Cherry Almond Pie

• All-natural cherry filling – No mystery gelatin. Just fresh cherries, sugar, lemon, and almond extract.
• Flaky homemade crust – Our No-Fail Pie Crust delivers buttery, tender perfection every time.
• Stunning star crust – Easy to decorate, festive, and totally eye-catching.
• Almond extract magic – Elevates the cherries and makes the flavor pop.
• Great for holidays or everyday – Patriotic enough for July 4th, elegant enough for any celebration.

Ingredients You’ll Need

For the Crust:

• 1 full recipe of your favorite double pie crust (or use store-bought if you’re short on time)

For the Filling:

• 4½ cups fresh cherries, pitted (sweet or a mix of sweet and tart)
• 1 cup granulated sugar
• 4 tbsp instant tapioca (or sub with 3 tbsp cornstarch)
• ½ tsp salt
• 2 tbsp lemon juice (fresh!)
• 1 tsp almond extract
• 2 tbsp unsalted butter, cut into small pieces

For Assembly:

• 1 egg + 1 tbsp water (for egg wash)
• Coarse sanding sugar (optional, but highly recommended for sparkle!)

Let’s Make Cherry Almond Pie from Scratch

Step 1: Prep the Dough

Make the pie dough and chill for at least 30 minutes. Roll out one disc and press it into a 9-inch pie dish, fluting the edges. Place the crust in the freezer for 15 minutes—this helps keep it flaky.

Roll the second disc to ⅛” thick and cut out stars using cookie cutters. Chill the stars on a baking sheet while you prep the filling.

Step 2: Mix the Filling

In a large bowl, gently toss the cherries with sugar, tapioca, salt, lemon juice, and almond extract. Let sit for 10 minutes so the tapioca can start absorbing juices.

Step 3: Assemble

Remove the crust from the freezer. Pour the cherry filling into the pie shell and dot the butter pieces evenly on top.

Decorate the top with chilled pastry stars—overlapping and layering for a fun, patriotic look. Leave some space so the cherries can peek through and bubble up.

Brush the crust with egg wash and sprinkle generously with coarse sugar.

Step 4: Bake

Bake the pie at 400°F for 20 minutes. Then reduce the oven temperature to 375°F and continue baking for 30–35 minutes, until the filling is bubbling and the crust is golden.

If the crust begins to brown too quickly, tent loosely with foil for the last 15 minutes.

Step 5: Cool Before Slicing (This is Key!)

Let the pie cool for at least 4 hours, preferably overnight. This allows the filling to set beautifully so each slice holds together instead of running all over your plate.

Tips for the Best Cherry Almond Pie

• Chill your dough. Always start with cold crust. It prevents shrinkage and promotes flakiness.
• Don’t skip the almond extract. It adds that extra “wow” and pairs beautifully with cherries.
• Use a glass pie plate. This helps you see if the bottom crust is fully baked and golden.
• Want a brighter red filling? Stick with lighter cherries like Rainier or add a few drops of food coloring.
• No tapioca? Sub in 3 tbsp cornstarch or ¼ cup flour. Tapioca provides the most glossy, non-gummy texture.

Make Ahead & Storage

• Make Ahead: Pie crust and filling can be prepped separately 1 day ahead.
• Room Temperature: Store pie, covered loosely, for up to 2 days.
• Refrigerator: Keeps well for 4–5 days.
• Freezer: Wrap slices tightly and freeze for up to 3 months.

Reheat Tip: Warm a slice at 325°F for 10 minutes to crisp the crust and refresh the filling.

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Tools You’ll Love

• Cherry pitter – Skip the slow work. Pit 6 cherries at once!
• Star cookie cutters – Create the festive crust topper.
• Rolling pin with rings – Helps roll dough evenly every time.
• Glass pie plate – See that golden bottom crust as it bakes!

Kitchen Chemistry Corner

Why do you need to let fruit pie cool completely?

When your pie is still warm, the starches (like tapioca) haven’t fully set. Letting it cool allows the filling to firm up and slice cleanly—no runny mess! This is especially important in fruit pies with juicy fillings like cherries.

More Summer Fruit Desserts You’ll Love:

• Blueberry Peach Galette
• Strawberry Shortcake Crumble Bars
• Rustic Bourbon Peach Pie
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