There's no better way to showcase summer's fresh cherries than baking them between a flaky crust and this buttery almond-crumb topping. Don't even think about serving this without vanilla ice cream.

Serves 8 to 10


For the filling:
  • 5 cups fresh cherries, pitted
  • 1/2 cup sugar
  • 2 1/2 Tbsp. cornstarch
  • Pinch of salt
  • 2 tsp. lemon juice
  • 1/2 tsp. vanilla extract
For the almond-crumb topping:
  • 1/2 cup whole almonds
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/4 tsp. salt
  • 5 1/2 Tbsp. cold unsalted butter, melted


Roll the chilled pastry into a 13-inch circle on a sheet of lightly floured wax paper. Invert it over a 9- to 9-1/2-inch deep-dish pie pan and peel off the paper. Tuck the pastry into the pan without stretching; then, sculpt the overhang into an upstanding ridge. Place the pie shell in the freezer while you make the filling. Preheat oven to 375°.

Put the cherries in a large bowl and stir in sugar, cornstarch, salt, lemon juice and vanilla. Set aside while you make the topping.

Combine almonds and sugar in the bowl of a food processor. Process until well chopped. Add flour and salt and process again briefly. Remove the lid and scatter the butter over the dry mixture. Process again until the mixture is finely textured but do not over-process. Transfer the mixture to a large bowl and rub between your fingers until you have clumpy crumbs.

Pour the filling into the pie shell and smooth the top. Spread the topping over the filling, tamping lightly to even it out. Bake the pie on the center oven rack for 50 to 55 minutes, until the pie is bubbly and the topping is golden brown. If the top starts to get too brown, cover it loosely with aluminum foil. Transfer to a rack and cool for at least an hour before serving.

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