Cherry almond pie

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Cherry almond pie
Cherry almond pie

You might already know that I love everything with almonds … so when Cath Kidston asked me to create a recipe with cherries to celebrate their summer collection, it HAD to be a Cherry and Almond pie! Who doesn’t love a warm pie with vanilla ice cream after dinner 😉

This recipe is very straightforward and I am showing you how you can transform your cherry and almond pie into a beautiful piece of art! For more pie decoration inspiration, check out this Vanilla and Sultana Apple Pie or this Buttery Pecan Pie. Now, who would you share a slice with?? 

Cherry almond pie
Making the pastry


Makes 8 servings


For the pastry

  • 325g of plain flour
  • 220g of salted butter
  • 1/2 tbsp of cold water
  • 1 tsp of caster sugar
  • 1 egg 

For the cherry and almond filling

  • 450g of fresh or frozen cherries 
  • 100ml of water
  • 100g of sugar
  • 1 tbsp of corn flour
  • 100g of grounded almonds
  • 1 tsp of almond extract 


1. To make the pastry, crumble the butter into the flour using your fingers. Then make a little well, add the sugar, egg and water. Use your hands to create a ball. Wrap with some food safe paper and keep in the fridge for 30 minutes. 

2. For the cherry filling, wash and pit all of the cherries. Cook the cherries with the water in a pan for 10 minutes. Then add the sugar and the corn flour and leave to cook for another 5 minutes, it should thicken slightly. Away from the heat, add the grounded almonds and almond extract. Leave to cool in a glass bowl. 

3. Remove the pastry from the fridge and cut in half (reserve the second half in the fridge). Flour your worktop and roll the pastry out in a large circle using a rolling pin. Transfer to your tin, and use your fingers to slightly push the pastry around the corner of the tin. Use a knife to cut the extra pieces of pastry. Fill the tart with the cooled cherry filling. 

4. Using the leftover pastry, roll a large circle and make some straight thin pieces if you want to make a lattice. Or simply cover the tart with the pastry fully and decorate as wished. Brush with egg wash or some milk. 

5. Bake at 170C for 30 to 40 minutes until nice and brown. 

Pie decorations

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