There’s just something about classic American desserts, isn’t there? They feel instantly comforting, like wrapping up in your favorite old quilt. But sometimes, you need to give that classic a little nudge to make it truly special. That’s exactly what we’re doing today with this incredible Sour Cherry Almond Pie.
It’s the perfect marriage of flavors—that wonderful, bracing tartness of the cherries balanced against the mellow, nutty warmth of almond. This pairing always reminds me of those old-fashioned family pies Grandma used to bring out for Sunday dinner. It’s truly a showstopper, and trust me, it’s much easier than you think to pull off!
Why This Sour Cherry Almond Pie Recipe Works For You
Honestly, this recipe skips all the fussy stuff while delivering big on flavor. It’s designed to be approachable even if you’re just dabbling in pie making.
- You get that beautiful zing from the sour cherries meeting the comforting sweetness of the almond—it’s not too sweet, which I love!
- Since we’re using a prepared crust, you save tons of time, letting you focus on making sure that filling sets just right.
- The subtle hint of almond extract really elevates this beyond your standard fruit pie.
If you want to get really comfortable handling pastry dough in general, check out my guide on baking tips for perfect scones; those techniques translate right over to pie crust confidence!
Essential Ingredients for the Perfect Sour Cherry Almond Pie
Okay, let’s talk ingredients. For this Sour Cherry Almond Pie, simplicity is our friend, especially since we’re using a store-bought crust to save us some real elbow grease. But the filling? That’s where the magic happens, and you need to pay attention to what you’re tossing in there to hit that perfect balance of tart and sweet.
I always make sure my cherries are ready to go. You can use fresh if you’re lucky enough to get them in season, but honestly, thawed frozen sour cherries work like a charm and are much easier to source. Don’t skip the almond extract; it’s what makes this pie sing!
For the Pie Crust
- 1 prepared pie crust (for both the bottom and the top, that’s important!)
For the Sour Cherry Almond Pie Filling
- 3 cups sour cherries (make sure they are fresh or completely thawed if using frozen)
- 3/4 cup sugar (we need that sugar to balance the tartness!)
- 2 tbsp cornstarch (this is our setting agent—don’t skimp!)
- 1/2 tsp almond extract (taste this first; if your extract is super strong, maybe start with 1/3 tsp)
For the Topping
- 1/4 cup sliced almonds (these toast up so beautifully while baking!)
Step-by-Step Instructions for Your Sour Cherry Almond Pie
Alright, this is where we put it all together! Don’t rush these steps, especially the cooling part at the end—that’s my number one tip for a pie that holds its shape beautifully. I know patience is hard when something smells this good, but it’s worth it.
Preparing the Oven and Crust
First things first, we need to fire up that oven. Get it preheated to 375°F (that’s 190°C for my friends using Celsius). While it’s warming up, go ahead and gently ease that bottom pie crust into your nice 9-inch pie dish. No need to pre-bake or anything fussy here; we’re keeping this straightforward!
Mixing the Sour Cherry Almond Pie Filling
Now for the heart of the pie! Grab a decent-sized bowl—you need room to stir. Gently combine your 3 cups of sour cherries, the sugar, and that essential cornstarch. Mix this until everything looks just combined. Finally, drizzle in the 1/2 teaspoon of almond extract and give it one last careful fold. Make sure that cornstarch isn’t hiding in the bottom of the bowl, or your pie won’t set up right for slicing!
Assembling and Baking the Sour Cherry Almond Pie
Pour that beautiful, glistening cherry mixture right into your bottom crust. Sprinkle those sliced almonds evenly over the filling. Next, top it off! You can drape the top crust over, making sure to cut a few vents in the top crust so the steam can escape. Or, if you’re feeling fancy, cut it into a lattice. Bake this fantastic creation for 45 to 50 minutes. You’ll know it’s ready when the crust is a lovely golden brown and you can see the filling bubbling happily through those vents. After you pull it out, you absolutely must let it cool completely before cutting. If you slice too soon, all that gorgeous fruit juice runs everywhere! If you want some inspiration for other fruit desserts now that you’ve mastered tart fruit, you might love my recipe on strawberry cheesecake rolls.
For more detailed tips on baking fruit pies, you can always check out King Arthur Baking’s guide too: Sour Cherry Pie Recipe.
Tips for Achieving the Best Sour Cherry Almond Pie
Even with a straightforward recipe like this Sour Cherry Almond Pie, those little extra steps make all the difference between a ‘good’ pie and a show-stopping pie, you know?
My biggest headache used to be the dreaded soggy bottom. Oof, nobody wants that! Since this filling uses a bit of liquid from the cherries, you want to give the bottom crust a little defense. I often lightly brush the bottom crust, *before* adding the filling, with a thin layer of whisked egg white. It seals those delicate pastry layers right up. It’s a trick I learned years ago and never skip now!
Also, when it comes to those cherries—if you are using frozen and you absolutely *must* skip the thawing time—you need to sneak in an extra tablespoon of cornstarch. Frozen fruit releases way more liquid when it heats up, and we need that filling to set firmly so your slices are neat. For more thoughts on keeping baked goods perfectly structured and moist, you absolutely have to check out my post on how to prevent pumpkin bread from drying out. Those humidity tricks work for everything!
Finally, remember that cooling time I mentioned? It’s non-negotiable for fruit pies. Even if it’s screaming hot, let it sit at room temperature for at least three or four hours. That gives the cornstarch time to truly tighten up before you try to cut into that beautiful almond topping.
Ingredient Notes and Substitutions for Sour Cherry Almond Pie
Let’s get specific about these ingredients for our Sour Cherry Almond Pie because sometimes you have to work with what you’ve got in the pantry! The beauty of this recipe is its flexibility, but you have to respect the role each item plays.
If you look around for more inspiration on fruit pies, you’ll find tons of options, but sticking to sour will bring you the best results here. Check out this fantastic recipe from Food & Wine for a different take: Sour Cherry Pie.
Working with Different Cherries
I mentioned using fresh or thawed frozen, but what if you only have those jars of pitted cherries? You absolutely can use them when making canned cherry recipes fit into your baking plans, but you have to drain them *really* well. Aim to drain about 3/4 of the liquid, and you’ll likely need to bump up the cornstarch to about 3 tablespoons to make sure everything sets properly. Sweet cherry recipes will obviously be much sweeter, so if you use those, cut the added sugar down by a quarter cup!
The Power of Almond Extract
Almond extract is potent stuff. Seriously, a little goes a long way! That 1/2 teaspoon I listed is a good starting point if you’re using a standard grocery store bottle. If you have a super concentrated pure almond extract, start with just 1/4 teaspoon. You can taste it slightly alongside the cherries before you pour it in, just to make sure it’s not overwhelming the fruit. We want it to whisper, not shout!
Thickening Agent Alternatives
Cornstarch is my go-to for fruit fillings because it gives a nice, clear sheen, but if you’re out, you can absolutely substitute it. You can use an equal amount of tapioca starch—it thickens beautifully and handles freezer storage really well, too. If you need a gluten-free option, arrowroot powder works, but use about 1/3 less than the cornstarch amount, and mix it in gently.
Serving Suggestions for Your Sour Cherry Almond Pie
Once that gorgeous pie has cooled down—and I know you’re staring at it impatiently—it’s time for the best part: deciding what decadent topping to pair with that tart cherry and almond brightness. This pie is rich enough to stand on its own, of course, but why stop at good when you can have absolutely divine?
My absolute favorite way to serve this is with a very simple, high-quality vanilla bean ice cream. The cold, creamy sweetness melts perfectly against the slightly warm, tart fruit and the crisp almond topping. It’s a showstopper texture contrast!
If you want to go the extra mile, especially if you’re serving this after a beautiful dinner, try a drizzle of homemade chocolate sauce. The slight bitterness of the chocolate plays so nicely with the sour cherries. I have a super simple recipe for chocolate fondue that works perfectly as a drizzle here, and trust me, it takes zero effort!
For a lighter touch, a dollop of fresh, barely sweetened whipped cream is always lovely. That touch of dairy smooths out the sharpness of the cherries just enough.
Storage and Reheating Instructions for Sour Cherry Almond Pie
So, you made it! You baked the most incredible Sour Cherry Almond Pie, and now you have leftovers—if you’re lucky enough to have any, that is!
Fruit pies, especially those with starch thickeners, rely on time to set up properly. Because of this, don’t even think about storing your beautiful pie on the counter overnight. Fruit fillings need cool temps to keep that cornstarch structure firm. Room temperature storage is a no-go after the first couple of hours, trust me.
Keeping it Fresh at Room Temperature
If you’re serving this pie on a warm day or just have a few pieces left over from the initial rush, you can leave the slices out for about four hours total. After that, the moisture from the cherries starts making the crust unhappy, and we risk the filling becoming too loose. Cover the slices loosely with plastic wrap so they don’t dry out on top, but don’t wrap it tightly, or you trap humidity which ruins the crust.
Refrigeration is Your Best Friend
For long-term storage, the fridge is key. Once the pie has cooled down completely—and I mean *completely* cool, maybe 2 or 3 hours after baking—cover the entire pie loosely with plastic wrap or foil. It will keep wonderfully for about three to four days in the refrigerator. The crust might soften up a tiny bit overnight, but that’s normal for any covered fruit pie.
The Best Way to Reheat Slices
If you want to bring that crust back to life and get the flavor booming again, skipping the microwave is essential! Microwaving fruit pie usually results in warm, mushy crusts, and nobody wants a soggy slice of Sour Cherry Almond Pie.
Here’s what I swear by: Place individual slices on a baking sheet lined with parchment paper. Pop them into a 300°F (150°C) oven—a lower temperature works best. Let them bake for about 10 to 12 minutes. This gentle heat warms the filling just enough, melts the almond topping slightly, and really crisps that bottom crust up again. It’s like magic, I promise!
If you’re freezing slices for later, wrap them tightly in plastic wrap, then tuck that wrapped slice inside a freezer bag. They hold up beautifully for about two months. Thaw them overnight in the fridge before reheating!
Frequently Asked Questions About Sour Cherry Almond Pie
When you’re tackling new baking adventures, those little questions always pop up, right? I get so many messages asking how to tweak things or if they’re totally ruining the recipe by substituting an ingredient. Don’t worry one bit! Here are the main things everyone asks me about my Sour Cherry Almond Pie. You can find more of my favorite posts in the Dessert Recipe category!
Can I use sweet cherries instead of sour cherries in this Sour Cherry Almond Pie?
Oh, you totally can, but you have to know what you’re getting into! Sour cherries (*Prunus cerasus*) are naturally much more acidic and tart, which requires that sugar balance we built into the recipe. If you switch to sweet cherries—like Bing or Rainier cherries—your filling will be lovely, but it’ll taste flat without that sour punch. If you must use sweet cherries, I highly recommend cutting the 3/4 cup of sugar down to maybe 1/2 cup initially. You can always add more sugar later, but you can’t easily take it away once it’s baked in! This is true for most Sweet Cherry Recipes.
How do I prevent the pie filling from being runny?
This is the big one, isn’t it? A runny pie filling ruins the picture! The cornstarch is your first line of defense, but you need to make sure it’s fully activated. When you pour the filling in, make sure that cornstarch is totally dissolved into the sugar and cherry juices first. My second, and arguably most important tip, is the cooling time! Seriously, you have to let the pie cool for at least four hours after it comes out of the oven. The cornstarch needs that cooling time to form a stable gel. If you slice too early, it runs out because the gel hasn’t set yet. For more ideas on keeping fillings perfect, check out Love and Lemons’ advice on Cherry Pie techniques.
Is this considered one of the best Cherry Dessert Recipes?
I might be biased, but I truly believe it is! What sets this specific recipe apart in the grand scheme of Cherry Dessert Recipes is the almond complexity. Most cherry pies stick to just cinnamon or maybe a little vanilla. But the almond extract provides a subtle, elegant flavor that complements the tartness so perfectly. It feels sophisticated without being fussy, which is what I aim for in all my baking. People always ask me for the recipe when they try it!
Estimated Nutritional Data for Sour Cherry Almond Pie
I always feel a little nervous sharing the nutrition breakdown because, let’s be real, this is a treat, not a health food! But I know some of you like to keep track. Please remember that since we are using a prepared pie crust, which varies wildly between brands, these numbers are just an educated guess based on standard ingredients. Think of this as Option A for your Sour Cherry Almond Pie.
I ran the numbers assuming the full recipe yields 8 generous slices. If you cut larger pieces—which frankly, you might be tempted to do!—the counts will creep up. This is a decadent dessert, and it’s okay! Just balance it out with lighter meals the rest of the week.
For a deeper dive into how different ingredients affect fruit pie nutrition, check out this great piece from Bon Appétit about general techniques: Sour Cherry Pie.
Here is the estimated breakdown per slice:
- Calories: Approximately 385 kcal
- Total Fat: Roughly 19g
- Protein: Around 4g
- Carbohydrates: Close to 50g
That fat content comes mostly from the prepared pie crust, which uses butter or shortening, but that’s what gives us those flaky layers we love! Enjoy every bite!
Share Your Sour Cherry Almond Pie Creations
Well, that’s it! You’ve made the most gorgeous, perfectly balanced Sour Cherry Almond Pie. I truly hope this recipe brings a little taste of old-fashioned comfort to your table.
I absolutely love seeing your bakes! Please, come back, leave a rating down below, and tell me how it went. Did you decorate the crust differently? Did you serve it with ice cream? If you take a picture, tag me on social media—I want to see those beautiful, crisp almond toppings!
If you have any super specific questions that my FAQ didn’t cover, don’t hesitate to reach out via my contact page. Happy baking, friends!
By Grace Williams, contributor at Recipes by Betty.
Sour Cherry Almond Pie
Equipment
- Oven
- 9-inch pie dish
Ingredients
Pie Components
- 1 prepared pie crust top & bottom
Filling Ingredients
- 3 cups sour cherries fresh or frozen, thawed
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp almond extract
Topping
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the cherries, sugar, cornstarch, and almond extract together in a bowl.
- Pour the cherry filling into the bottom pie crust.
- Sprinkle the sliced almonds over the filling.
- Cover the pie with the top crust or create a lattice top.
- Bake for 45 to 50 minutes until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool before you slice and serve it.