Cherry Almond Pie

Cherry Almond Pie is an easy fruit pie recipe with a fresh cherry filling flavored with almond and a lattice crust sprinkled with almonds.

When it comes to Fruit Pie Recipes, you can’t get more American than an Apple Pie although a fresh Cherry Pie comes in a close second. Why not make both and take a vote at your next summer cookout?

Cherry Almond Pie slice on plate with ice cream on top

Summer is the time of year where we all seem to get a bit more relaxed. Fancy holiday parties turn into backyard cookouts (shoes optional) and quick grilling is preferred to slow roasting heavy meals. And desserts transition from rich, heavy cakes to fresh summer fruit pies.

This Cherry Almond Pie is a twist on the American classic Cherry Pie, with a bit more flavor but still letting the sweet cherries be the star of the show. This pie uses fresh cherries and is especially tasty during the summer season when cherries are their ripest and easiest (cheapest) to find.

Cherry Almond Pie unbaked filled without top crust

A wonderful thing about fruit pies like Cherry Almond Pie is that they can be made at their peak season and then frozen for up to 6 months. You can enjoy this summery Cherry Pie when the weather outside is cold and bleak. Top with a scoop of Vanilla Ice Cream or dollop of Whipped Cream for an extra summer cookout feel!

You can make just the cherry pie filling ahead of time, instead of a whole Cherry Almond Pie. Simply mix the cherries with the flour, sugar, lemon juice, and almond extract and then place in an airtight container or freezer safe bag. Freeze for 6-8 months, thawing overnight in the refrigerator before adding to pie crust and baking.

Cherry Almond Pie unbaked adding egg wash to lattice crust

If you are a fan of cherry desserts like Cherry Almond Pie you should definitely invest in a cherry pitter. They are a huge time saver and make the task so easy. If you have little helpers, you could even let them be in charge of prepping fresh cherries.

No need to worry if you don’t have a cherry pitter. You can use a pairing knife by cutting around the pit like you would a peach and then use the tip of the knife to pop out the pit. Another substitute for a cherry pitter is a chop stick shoved into one end of the cherry and pushing the pit out the other side.

Cherry Almond Pie in pie dish with slice cut but not removed.

More Classic Fruit Pie Recipes

How to make a Lattice Top

Lay your top crust flat on a cutting board or floured counter. Using a pastry wheel or pizza cutter, slice pie crust into long even strips. Place half of the pie crust strips horizontally across top of pie about 1 inch apart. Carefully weave (like a basket) remaining strips vertically over the pie, lifting horizontal strips as needed.

Cherry Almond Pie unbaked weaving lattice crust collage

Can I use Frozen Cherries or Canned Cherries?

You can use frozen cherries instead of fresh cherries for this Cherry Almond Pie recipe. You will need to thaw them and drain them completely first. It’s not recommended to use canned cherry filling but if you do, drain all the syrup off and maybe give them a rinse. Taste the cherries for sweetness and adjust the sugar if needed.

Cherry Almond Pie slice on plate with ice cream on top


  • Flavoring: Instead of almond extract, try vanilla extract or a mixture of both. If you want to splurge a bit, use fresh vanilla bean in the filling.
  • Stone Fruit: You can use this method to make any other stone fruit pie recipe like plums, apricots, or peaches.
  • White Chocolate: Melt white chocolate chips and drizzle over sliced cherry pie before serving for a little extra sweet creaminess.
  • Amaretto: Instead of the almond extract in this recipe, use a tablespoon of Amaretto liquor to add a boozy, warm kick.
  • Nuts: Give your Cherry Almond Pie more almond flavoring and a crunch by adding a ⅓ cup toasted almonds to the pie filling. You could also use walnuts or pecans.

Cherry Almond Pie in pie dish with slice removed.

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How to Store

  • Serve: Store your Cherry Almond Pie in a cool, dry place at room temperature for up to 4 days. Cover tightly with plastic wrap.
  • Store: Put your pie in an airtight container or cover with plastic wrap and refrigerate for up to 1 week.
  • Freeze: Cool Cherry Almond Pie completely before tightly covering with plastic wrap and foil. Place in a freezer bag and freeze for up to 6 months.

Cherry Almond Pie slice on plate with ice cream on top

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Cherry Almond Pie

Cherry Almond Pie is an easy fruit pie recipe with a fresh cherry filling flavored with almond and a lattice crust sprinkled with almonds.
Yield 8
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 refrigerated pie crusts
  • 1 large egg , beaten
  • 5 cups cherries , pitted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 1/2 cup flour
  • 2 tablespoons unsalted butter , chopped
  • 2 tablespoons coarse sugar
  • 2 tablespoons sliced almonds


  • Preheat the oven to 425 degrees F.
  • Toss the cherries with the sugar, flour, almond extract, and lemon juice until no visible flour is left. Allow to sit while you make the lattice top crust. then pour it in the pie crust and top with the butter.
  • Place the first pie crust in the bottom of the pie plate and cut the second one into strips and brush the pie crust in the pie plate with the egg.
  • Spoon the cherry filling into the bottom crust, careful not to add too much cherry juice.
  • Scatter chopped butter pieces evenly over cherry filling.
  • Top with the strips of pie crust in a lattice design, brush with the remaining amount of egg and sprinkle with almonds and sugar.
  • Bake at 425 degrees for 15 minutes then reduce to 375 degrees and bake for an additional 25 minutes before cooling completely.


Calories: 385kcal | Carbohydrates: 57g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 182mg | Potassium: 266mg | Fiber: 3g | Sugar: 27g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg
Keyword: Cherry Almond Pie

Cherry Almond Pie slice on plate with ice cream on top collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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