Cherry Almond Cherry Pie Recipe With Almond Extract

Use fresh sweet cherries this summer to make a homemade cherry pie accented with almond extract. A touch of vanilla and almond extract brightens the cherry flavor, while a flaky, buttery crust makes this a favorite at gatherings. I often use my all-butter vanilla pie crust, but any double crust—homemade or store-bought—works well.

Ingredients for Homemade Cherry Pie with Almond Extract

You only need a handful of common ingredients to make this cherry pie from scratch. Below are the essentials and a few notes on substitutions.

• Pie crusts. Any double-crust will do—homemade, store-bought, or a vegan version. A rich, all-butter crust gives the best flaky texture but use what you prefer.
• Sweet cherries. Fresh cherries are ideal, but frozen cherries work if thawed in the refrigerator overnight. A mix of Rainier and Bing cherries makes a lovely balance of flavor and color.
• Cornstarch. The primary thickener for the filling. Pre-mixing and heating it with the cherry juices helps the filling set instead of becoming runny.
• Granulated sugar. Sweetens the filling and helps draw juices from the fruit during maceration.
• Lemon juice. A little acidity balances the sweetness and brightens the cherry flavor.
• Salt. A pinch enhances all the other flavors.
• Vanilla and almond extracts. Added near the end of the reduction, they deepen and highlight the cherry notes without overpowering them.
• Egg. Used for an egg wash to achieve a golden crust. Heavy cream or milk can be substituted, or you can skip the wash for a paler crust.
• Coarse sugar (optional). A sprinkle before baking adds crunch and sparkle but is optional.

How to Make Cherry Pie with Almond Extract

This recipe is beginner-friendly. The detailed recipe card below includes exact amounts and timing, and there’s a video demonstration if you prefer to follow along visually.

Making the Cherry Almond Pie Filling

Start by pitting and halving your cherries; cut larger cherries into quarters so the filling is uniform and avoids air pockets that create gaps in slices. Place the cut cherries in a large bowl.

Macerate the cherries by stirring in the sugar, cornstarch, lemon juice, and salt. Let them sit at least 10 minutes while you roll out the bottom crust. The sugar draws juices from the cherries, creating the syrup you’ll reduce and fold back into the fruit.

Rolling Out the Pie Crust

Keep dough cold and lightly floured while rolling. Roll from the center outward and rotate the dough a quarter turn after every few rolls to maintain a circular shape. If the dough sticks, dust your fingertips with flour and pat the sticky spots gently to prevent tearing.

Transfer the rolled bottom crust to a 9″ pie pan by rolling it around the pin and unrolling it over the dish, or fold it into quarters to lift it into the pan. Press gently to settle the dough and remove air pockets by smoothing with the back of your hand.

Assembling the Cherry Pie with Almond Extract

Scoop the macerated cherries into the lined pie pan using a slotted spoon and reserve the liquid. Chill the filled shell briefly in the fridge while you reduce the reserved liquid on the stove.

Bring the reserved cherry liquid to a gentle boil over medium heat, stirring occasionally. Once it begins to bubble at the edges, cook another minute, then remove from heat. The reduction should be thick enough to cling to a spatula but still flow in ribbons. If it becomes too firm, thin with a splash of water.

Allow the reduction to cool slightly, then stir in the vanilla and almond extracts. Adding extracts after removing the pan from heat preserves a brighter, more pronounced flavor. Pour the reduction over the cherries in the pie shell, stirring gently to combine, and chill the pie while you prepare the top crust.

How to Make a Cherry Lattice Pie Top

Roll the second disc of dough to about 10″ (25 cm) in diameter—slightly thicker than the bottom crust. Cut 1″ (25 mm) strips with a sharp knife or pastry wheel. Reserve the longest strips for the center and begin weaving: place center strips, fold others back as you lay perpendicular strips across, and continue alternating over and under until the top is covered.

Trim any excess, fold the edges to hide seams, and crimp the crust decoratively. Brush the visible dough with an egg wash (egg whisked with 1 teaspoon water), sprinkle coarse sugar if desired, and you’re ready to bake.

How to Bake Cherry Pie with Almond Extract

Start baking at a high temperature to set the filling: preheat the oven and bake at 400°F (205°C) for 15 minutes, then reduce to 375°F (190°C) for an additional 35–45 minutes until the filling bubbles and the crust is golden. If the edges brown too quickly, cover them with foil or a crust shield for the remaining time.

After baking, cool the pie on a rack for 3–4 hours so the filling fully sets; this makes cleaner slices when serving.

With practice you’ll find a lattice method and edge technique that work best for you. A step-by-step visual guide can help until you feel confident weaving the strips.

Other Recipes You May Enjoy

If you love cherry desserts, try other cherry-forward recipes for variety: mini cherry pies for hand-held treats, cherry-almond cupcakes, or homemade cherry pop tarts made with a similar flaky crust.

Dish Cleanup: A Lil Messy

I rate cleanup for this recipe as a 3 out of 5. You’ll use a cutting board and knife, a large bowl for macerating, and a small saucepan for the reduction. Using one large bowl for cherries, sugar, and cornstarch saves washing extra dishes. The pie pan is often cleaned later after the pie has been enjoyed.