Recipe: Almond Cherry Pie step by step with pictures | Handy.Recipes

Almond Cherry Pie

Cooked Almond Cherry Pie

Nutritional Value

Crumbly dough with a sugary glossy crust and the bright flavor of a cherry filling sounds delicious, right? But you can make it even tastier if you just add a scoop of vanilla ice cream, topped with chocolate syrup. By the way, you can use both fresh and frozen cherries for this pie. With frozen cherries the filling will be a little wetter, but you do not have to waste time on removing the pips.

Author of the recipe

Ingredients for almond pie with cherries:


  • Wheat flour / Flour - 160 g
  • Almond flour - 65 g
  • Sugar - 2 tablespoon
  • Salt (sea salt) - 1/4 teaspoon
  • Butter (chilled) - 170 g
  • Water (ice, 3-5 tbsp.l.) - 3 tablespoon


  • Cherries (seedless) - 750 g
  • Sugar - 6 tablespoon
  • Salt (sea salt) - 1/4 teaspoon
  • Liquor (cherry) - 1 tablespoon
  • Corn starch - 2 tablespoon
  • Lemon juice (fresh squeezed) - 2 tablespoon


  • Chicken egg - 1 pc
  • Milk - 1 tablepoon
  • Cane sugar - 1 tablespoon

How to cook almond cherry pie step by step with photos

Dough. Combine both flours, sugar and salt in a bowl.

Dice the butter and add to the dry mixture and crumble or cut with a knife. It is not necessary to do it too thoroughly, it would be even better if small pieces of butter remained in the dough.

Gradually pour ice-cold water into the dough, stirring it with a fork. When the dough begins to stick together, it means there is enough water (3 spoonfuls were enough for me). Do not try to knead the dough too thoroughly and make it smooth, as in this case the gluten will actively develop, and as a result you will not get a layered crispy dough base.

Wrap the dough in clingfilm, flattening it slightly, and put it in the fridge for at least 1 hour, or better overnight

Stuffing. In a saucepan, combine the cherries, sugar, salt, vanilla extract (I did not add) and kirsch (I took amaretto). Bring mixture to a boil and cook on low heat for 3-4 minutes or until cherries soften (I cooked about 2 minutes).

In a small bowl, dissolve the cornstarch in the lemon juice.

Gradually pour it into the cherries. Cook the filling over low heat, stirring constantly until it thickens. Remove the pan from the heat and cool the filling completely.

Roll out the dough and bake the pie. Preheat oven to 220°C. On a lightly floured table, roll out a little more than half of the dough into a layer about 3 mm thick. If the pastry is too cold and hard to roll out, leave it at room temperature for 5 to 20 minutes and then try again.

Place the resulting base into a baking tin (18-20 cm in diameter) and place in the refrigerator.

Roll out the rest of the pastry into a large circle and use a mold to cut out small holes in the pastry.

Take the pastry out of the fridge. Spread cherry filling on it. Wet the edges of the pastry with water.

Lay the prepared pastry circle on top of the filling and press lightly around the edges. Trim the edges of the pastry, but not too short. Put the pastry in the freezer for 15 minutes to keep it in shape for the baking time.

Prepare the greasing mixture: beat the egg with the milk and salt.

Take the cake out of the freezer, brush it with the egg mixture and sprinkle with the cane sugar. Put the pie on the lower level of the oven and bake for 15 minutes, then turn down the temperature to 175°C and bake for another 45 minutes, until the crust has turned golden and the filling is bubbling. If the crust becomes too dark toward the end of baking, cover the top of the pie with foil.

Nutritional Value:

Whole Dish:
3948.8 Calories
49.5 g
192.3 g
511 g
242.3 Calories
3 g
11.8 g
31.3 g

Salt, Flour, Cherry, Lemon Juice, Sugar, Butter, Sweet, Eggs, Water, Milk, Baking, Cherries, Berry, Cane Sugar, Cakes, Corn Starch, almond flour, Liqueur, Pastry

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