Cherry Almond Pie by Kenwood

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Made with these products:


Pastry Crust


  • 2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into bits
  • 1/4 cup vegetable shortening
  • 6 – 8 tablespoons ice water



  • 2 pounds pitted cherries (about 6 cups)
  • 3/4 cup plus 1 tablespoon sugar
  • 3 tablespoons quick-cooking tapioca
  • Grated zest and juice of 1 lemon
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 tablespoons chopped almonds
  • 1 tablespoon milk

Serves:  8

Prep Time:  30 minutes plus standing time

Cooking Time:  About 1 hour


  1. To make the crust, place the flour, almond meal, and salt into the mixing bowl. Using the K beater at speed 2, mix until blended. Add the butter and shortening and beat until the mixture is crumbly. Slowly add the water just until a dough forms. Turn out onto a lightly floured surface and divide into 2 disks. Wrap in plastic wrap and refrigerate 30 minutes
  2. Meanwhile, to make filling, place the cherries in a large bowl. Add 3/4 cup of the sugar, tapioca, lemon zest, lemon juice, cinnamon, almond extract, and salt until blended.  Let stand 20 minutes, stirring occasionally. 
  3. Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
  4. On a lightly floured surface, roll out one disk of dough into a 12-inch round; ease into a 9-inch pie plate, pressing dough against side of pan. Trim dough edge, leaving 1/2-inch overhang; crimp edge. Roll out remaining disk of dough to a 10 x 8-inch rectangle. Cut lengthwise into 1-inch wide strips (about 8).
  5. Spoon the filling into the crust. Place half of dough strips diagonally on top of filling. Place remaining strips on top, at a right angle to first set of strips, to form crisscross pattern, weaving them, if desired. Trim all strips and press them against inside of shell.
  6. Combine the almonds and remaining 1 tablespoon sugar in a small bowl. Brush the pastry strips with the milk. Sprinkle with the almond mixture.  Place on the baking sheet and bake 15 minutes. Reduce the heat to 375°F and continue to bake until the crust is browned is browned and the filling is bubbly, 45 – 50 minutes longer. If crust begins to brown too quickly, cover loosely with a tent of foil. Cool on rack at least 3 hours before serving. 

Note: Almond meal, also known as almond flour, added to the pastry dough makes for a tender and flaky crust.

Post a comment

Star Ratings

Related recipes