Rustic Cherry Almond Pie

Rustic cherry almond pie is a free-form tart with a buttery pastry crust and a filling of bright cherries thickened with a touch of cornstarch and almond extract. The crust bakes until golden and crisp while the filling bubbles at the edges, and the whole thing comes together in under two hours.

Ingredients for Rustic Cherry Almond Pie

All-purpose flour forms the structure of the pastry crust. Butter, kept cold, creates a flaky texture when it melts during baking. Salt seasons the dough and balances sweetness. Ice water hydrates the flour just enough to bring the dough together. Fresh or frozen cherries, pitted, are the heart of the filling, tart and juicy. Granulated sugar sweetens the cherries without overpowering them. Cornstarch thickens the cherry juice so the filling stays in the crust instead of running out. Almond extract deepens the flavor and ties the filling to the crust. Sliced almonds are scattered over the top for crunch and nuttiness. An egg, beaten, brushed on the pastry before baking, browns the crust to a glossy finish.

Why This Rustic Cherry Almond Pie Works

A rustic pie crust relies on cold butter staying in distinct pieces as you mix it in. When the pastry hits the hot oven, those butter pieces melt and leave behind small pockets of steam, which puff the dough into flaky layers. If the butter warms too much before baking, you lose those pockets and end up with a dense, tough crust.

The filling thickens as it bakes because cornstarch swells when it heats. A small amount stops the cherry juice from running out of the pie without making the filling gummy or starchy-tasting. Fresh and frozen cherries work equally well here, though frozen ones may release a bit more liquid, so the cornstarch prevents a soggy bottom.

Folding the pastry edges up over the filling instead of fitting it into a pan is what makes this pie rustic. The crust bakes up uneven and slightly charred at the peaks, which looks intentional and tastes better than a perfectly smooth edge. The exposed filling in the center gets jammy as it bubbles, while the edges brown and crisp.

Mistakes To Avoid

Warm or soft butter mixed into the dough produces a pie crust that is dense and tough instead of flaky. Cold butter creates steam pockets that puff the layers as the pastry bakes. Dice the butter into small pieces, refrigerate it for at least 15 minutes before mixing, and work quickly.

Overmixing the dough after adding water makes the gluten in the flour tighten, and a tough crust results. Mix just until the dough comes together in a shaggy ball with some dry flour still visible, then stop. A little overworking is forgiven, but ten extra turns of the bowl will ruin the texture.

Skipping the cornstarch or using too little leaves you with a filling that pools at the bottom of the pie and soaks the crust. The small amount called for thickens the juice without any starchy taste. If you use more than 1 tablespoon, the filling becomes gluey.

Baking the pie on the middle or top oven rack burns the pastry edges before the bottom crust crisps. The lower rack allows heat from below to cook the pastry all the way through and brown it evenly. Rotate the pie halfway through baking if one part of the crust darkens faster than the rest.

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Ingredients

• 1 1/2 cups all-purpose flour (190 grams)
• 1/2 cup cold butter (115 grams), diced
• 1/2 teaspoon salt
• 4 to 5 tablespoons ice water
• 3 cups fresh or frozen pitted cherries
• 1/2 cup granulated sugar (100 grams)
• 1 tablespoon cornstarch
• 1/4 teaspoon almond extract
• 1/2 cup sliced almonds
• 1 egg, beaten

Step-by-step Instructions

1. In a bowl, whisk together flour and salt. Add cold diced butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible, about 2 minutes.
2. Sprinkle 4 tablespoons ice water over the mixture and toss with a fork until the dough just comes together in a shaggy ball. Add the remaining tablespoon of water only if the dough is still crumbly.
3. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes or up to 2 days.
4. Heat the oven to 400°F (200°C). On a piece of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick, working gently so you do not overwork it.
5. In a small bowl, toss the cherries with sugar, cornstarch, and almond extract until the cherries are evenly coated.
6. Transfer the parchment with the pastry to a baking sheet. Pile the cherry mixture into the center of the dough, leaving a 2-inch border. Scatter the sliced almonds over the cherries.
7. Fold the pastry edges up and over the filling, pleating as you go to create a rustic shape. The center will remain open.
8. Brush the pastry with beaten egg so it browns evenly.
9. Bake on the lower oven rack for 45 to 50 minutes, until the pastry is deep golden brown and the cherry filling bubbles at the edges. Rotate the pie halfway through if the edges brown faster than the center.
10. Cool the pie on the baking sheet for at least 15 minutes before slicing so the filling sets and does not run.