Cherry Almond Pie

READY IN: 30mins
Recipe by love4culinary

sweet cherries

Top Review by kingc00kie

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!

Ingredients Nutrition


  1. 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.
  2. Add cherries and liqueur.
  3. Cook and stir over low heat until mixture thickens.
  4. Spoon into baked pie shells.
  5. Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
  6. Stir in coconut.
  7. Sprinkle top of pie to within 2" of center.
  8. Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a