Cherry Almond Pie

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 12
  • About This Recipe

    “sweet cherries”


  • 1/4-1cupsugar
  • 4tablespoonscornstarch
  • 6cupssweet cherries, pitted( fresh or frozen)
  • 3tablespoonsalmond flavored liqueur
  • 29-inch baked pie crusts
  • Crumb Topping

  • 1cupflour
  • 1/2 cupsugar
  • 1/3 cupbutter
  • 1/2 cupflaked coconut
  • Directions

  • Combine sugar and cornstarch in saucepan.The amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. I use 1/2 cup.
  • Add cherries and liqueur.
  • Cook and stir over low heat until mixture thickens.
  • Spoon into baked pie shells.
  • Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
  • Stir in coconut.
  • Sprinkle top of pie to within 2″ of center.
  • Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.
  • Reviews

  • “I didn’t have the liqueur so I used 2 tsp extract.The frozen cherries I used were so dry with all the cornstarch and sugar, that three tbsp of liqueur would not have helped.I think next time I will leave out the cornstarch almost completely.One pie would have been better than the two recommended and I used sliced almonds in the crumb crust instead of coconut and it was delicious.I hope to make this pie again soon with some alterations and it will be a five star!Thanks for the recipe!”

  • “This was my adopted recipe before I sent it back. I am not allowed to answer your zaar mail. I made this and found there was too much for 1 pie, would make 2 pies easily. I didn’t like the topping.My personal opinion and if I had kept it I was going to try a different type of topping. The topping never did brown in 10 minutes. I turned the oven to 400* and put it on broil for a couple minutes. I think it was the flour in the topping that made it taste ucky. Maybe nuts would have been better. The cherry filling was good.”