An Easy Cherry Pie

The best pie, no matter the occasion.

I’ve been making this easy cherry pie for a few years, and sometimes I’ll make it more than once a month. It’s my go to for company, for a little family celebration dinner, or to elevate a Sunday night meal.

The best part of this cherry pie is that you can make it with frozen cherries. I’ve never loved the artificial candy red tartness of canned cherries. I also sometimes struggle with wanting to take delicious fresh fruit and bake it in a pie. Frozen cherries lose none of the integrity of the fresh fruit— and they also don’t have pits.

The second best part of this pie is the almond crust. Cherry and almond is an absolutely perfect flavor match, in my opinion. The almond flour added to this crust makes it flaky and gives it just enough of a nutty flavor.

Every time I make this easy cherry pie I want to send the recipe to everyone I know. So here you go, and you’re welcome.

(I’ve searched high and low for the original source of this recipe. I saved it to Pinterest years ago, transferred it to a recipe card, and the original link has expired. I’ve tweaked it a bit to make it my own.)

Ingredients

1 1/3 c flour

2/3 c almond flour

2T sugar

1.4 t salt

14 T cold butter, cubed

3-5T ice water

1 1/2 lb frozen cherries

6 T sugar

1/2 t sea salt

2 T corn starch

2 T fresh lemon juice

1 egg

1 T milk

extra sugar for dusting

Instructions

Preheat oven to 435 degrees. (Note: the oven temp needs to be lowered to 350 degrees after 15 minutes. Keep an eye out or it will burn- sometimes I’ll remove it for a couple of minutes until the oven cools down to the lower temperature.)

Mix both flours, sugar and salt in a large bowl. Cut in butter till crumbly, then add water one tablespoon at a time until cohesive.

Refrigerate for at least one hour.

Meanwhile, heat the cherries, sugar, salt and vanilla in a saucepan until cherries have melted. Dissolve cornstarch in lemon juice and stir in for a minute, then remove from heat.

Divide dough and roll out the bottom crust. Freeze for 15 minutes (this will help the crust to cook properly and keep shape in the oven). Roll top crust, add filling and then top crust.

Whisk 1 egg with 1 T milk and apply to the top with a pastry brush. Sprinkle sugar over the top.

Bake on bottom rack for 15 minutes. Lower temperature of oven to 350 and bake for an additional 30-45 minutes, until your crust is golden enough to your liking.