Desserts
Betty Crocker’s cherry pie recipe with almond extract delivers that nostalgic, spiced-sweet flavor we all love—just with an extra layer of warmth from vanilla and almond. The secret lies in balancing tart cherries with just the right amount of almond extract, creating a filling that’s rich, fragrant, and perfectly set.
I’ve perfected this version after years of testing, ensuring the crust stays crisp while the filling stays lusciously thick.
This recipe stays true to Betty Crocker’s classic style but elevates it with almond extract, which adds depth without overpowering the cherries. The process is straightforward: blind-bake the crust to prevent sogginess, then fill with a spiced cherry mixture that simmers until thick and fragrant.
Baking at the right temperature ensures a golden crust and a filling that’s just firm enough to slice cleanly.
What you’ll end up with is a pie that smells like autumn in a kitchen—warm spices, almond notes, and the unmistakable sweetness of cherries. The crust will be flaky and slightly crisp at the edges, while the filling holds its shape when sliced.
Serve it warm with vanilla ice cream for the full experience, or enjoy it at room temperature for a classic dessert.
Whether you’re baking for a holiday gathering or just craving a slice of nostalgia, this pie delivers restaurant-quality results with a homemade touch. The almond extract makes all the difference, giving the filling a sophisticated, comforting aroma. Let’s get baking!
Ingredients for betty crocker cherry pie recipe with almond extract
Eight ingredients make the filling, seven for the crust—just these staples transform into nostalgic cherry pie perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pitted Tart Cherries 🍒 | 4 cups | Fresh or frozen, no sugar added |
| Granulated Sugar 🍚 | 1 ½ cups | Light or dark brown for depth |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Large Eggs 🥚 | 1 whole | Room temperature for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Salted Butter 🧈 | 1 cup | Cold, for crust |
| Pure Vanilla Extract 🍯 | 1 tsp | High-quality for aroma |
| Almond Extract 🌰 | ½ tsp | The signature flavor |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated nutmeg |
| Coarse Sugar 🍚 | ¼ cup | For pie crust topping |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
The cherries are the heart of this pie, so don't skimp. Fresh tart cherries are ideal, but frozen work perfectly too—just drain them well. If using canned, go for Burt's or Muir Glen (no syrup added). The almond extract is non-negotiable—it's what gives this pie that sophisticated, comforting aroma. Goya or McCormick brands are reliable, but if you've got homemade, even better. For the spices, Penzeys or bulk bins at natural stores have the freshest ground cinnamon and nutmeg—trust me, it makes a difference. The butter for the crust? Plugrá or Land O'Lakes unsalted melt beautifully, but any good brand works.
No almond extract? Swap for 1 tsp marzipan paste (it's basically almond flavor in paste form), or even 1/4 tsp almond extract plus 1/4 tsp vanilla for a milder version. Fresh cherries too expensive? Substitute frozen cherries (thawed and drained), or even 1 cup cherry jam plus 1/4 cup water in a pinch. For the crust, if you're short on butter, shortening works too—just don't overwork the dough. The vanilla extract can be imitation if that's what you've got, but real vanilla adds that extra layer of warmth. And if you're making this ahead, pre-made pie crust from Trader Joe's saves time (just blind-bake it).
This pie tastes even better the next day—almost like it's been simmering in its own juices. Store covered at room temperature for 3 days, or freeze the whole pie (unopened) for up to 3 months. To reheat, warm slices in a 350°F oven for 10 minutes—the filling gets gooey and irresistible. I always make two pies when company's coming. One for today, one for tomorrow. The ice cream? Breyers vanilla is my go-to, but any good-quality brand works. Serve warm with a scoop, and you've got dessert perfection.
Why You'll Love This Recipe
- No Pitting Hassle: I use canned tart cherries—already pitted—so no messy seeds or time wasted. Just dump, stir, and bake while the almond extract does its magic in the background.
- Almond Kiss Magic: That tiny splash of almond extract? It turns sweet into elegant. The cherries get this warm, nutty depth that makes it taste like a bakery pie, not just dessert.
- Weeknight Flex: This pie doubles as a breakfast casserole (yes, really). Serve slices warm with yogurt for a protein boost, or pack leftovers for lunch—no one will guess it started as pie.
- Budget Luxury: Tart cherries in syrup are cheaper than fresh, and you’ll use half the butter of most recipes. The cornstarch thickens perfectly, so no grainy filling—just rich, smooth satisfaction for less.
Step-by-step instructions for Betty Crocker's cherry pie recipe with almond extract
Here's how to create a showstopping cherry pie with that signature almond-vanilla warmth and perfect spice balance.
Prepare the Classic Double-Crust Dough
In a large bowl, combine the 2½ cups all-purpose flour and 1 cup salted butter (cold, cut into small cubes). Using your fingers or a pastry cutter, work the butter into the flour until you have pea-sized crumbs with some flour remaining. This ensures flaky layers later. Sprinkle in ½ teaspoon salt and mix lightly.
Gradually add the ½ cup unsalted butter (also cold) and mix again until the dough just comes together. I like to press it into a disk, wrap in plastic, and chill for 1 hour before rolling. This resting time prevents the dough from shrinking when you roll it out. Divide the chilled dough into two equal parts—one for the bottom crust, one for the top.
Create the Signature Almond-Vanilla Filling
In a medium saucepan, combine the 4 cups pitted tart cherries, 1½ cups granulated sugar, ½ cup cornstarch, 1½ teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg. Stir well to distribute the spices evenly throughout the cherries. Cook over medium heat, stirring frequently, until the mixture thickens to a jam-like consistency—about 10-12 minutes. You'll know it's ready when it coats the back of a spoon.
Remove from heat and stir in the 1 teaspoon pure vanilla extract and ½ teaspoon almond extract. Let the filling cool completely before assembling the pie. This step is crucial—the almond extract adds that signature flavor, but it's potent, so don't overdo it. The filling should be thick enough to hold its shape when spooned into the crust.
Assemble and Bake the Pie
Preheat your oven to 375°F. Roll out one portion of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer it to the dish and press gently to form the bottom crust. Trim any excess dough hanging over the edges. Fill the crust with the cooled cherry filling, mounding it slightly in the center.
Roll out the second portion of dough for the top crust. Brush the edges of the bottom crust with the ¼ cup heavy cream, then place the top crust over the filling. Trim and crimp the edges with a fork or your fingers to seal. Cut several slits in the top crust to allow steam to escape. Sprinkle the ¼ cup coarse sugar evenly over the top crust for that classic caramelized finish.
Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the slits in the top crust. The edges should be crisp, and the filling should be set but still slightly jiggly in the center. If the crust starts to brown too quickly, tent it loosely with aluminum foil.
Remove from the oven and let the pie cool completely on a wire rack before slicing. This resting time allows the filling to set properly and prevents a runny pie. The aroma of almond and vanilla will fill your kitchen—worth every minute of waiting! Serve warm with 1½ cups vanilla ice cream for the ultimate indulgence.
Pro Tips For Making Betty Crocker Cherry Pie Recipe With Almond Extract
- Prep Cherries Right: DESCRIPTION: Drain those pitted cherries thoroughly—no one wants a soggy pie because you rushed this step. Spread them on a towel and blot with paper towels, even if it feels like overkill. I learned this the hard way when my filling turned into a syrup bath.
- Simmer, Don’t Boil: DESCRIPTION: Keep that cherry mixture at a gentle simmer—any hotter and you’ll cook the cornstarch to mush, turning your filling into glue. A rolling boil ruins texture; aim for tiny bubbles breaking the surface, like a lazy Sunday morning. Trust me, your pie’s consistency will thank you.
- Butter the Crust Last: DESCRIPTION: Brush that butter on the crust after you’ve filled the pie—otherwise, it’ll melt into the filling and make your bottom crust greasy. Use a pastry brush and go light; you want flavor, not a swimming crust. (Yes, even if you’re impatient like me.)
- Egg Wash for Shine: DESCRIPTION: Skip the water for brushing the top crust—beat one egg with a splash of water, then paint it on before baking. It’ll give you that golden, bakery-style finish without turning into a sad, pale mess. Pro move: Let the egg wash sit for 5 minutes before baking so it doesn’t steam off too fast.
Creative variations of these flavors
Almond-Orange Twist
Brighten the classic filling by adding 1 tbsp orange zest and 1 tbsp fresh orange juice to the simmering cherries. The citrus cuts through the richness of the almond extract, creating a sophisticated flavor profile that reminds me of French marmalade.
I like to use Navel or Valencia oranges for their sweet-tart balance. 🍊
Spiced Rum Infusion
For an adult-friendly variation, stir 1 tbsp spiced rum (like Captain Morgan Original) into the cooled filling before assembling the pie. The warm cinnamon and clove notes in the rum complement the almond extract beautifully.
Just be sure to use a good-quality rum—it makes all the difference in the final flavor. 🥃
Streusel Topping
Skip the traditional top crust and replace it with a buttery streusel topping made from ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ¼ tsp cinnamon.
Mix until crumbly, then sprinkle over the filling before baking. This creates a rustic, crunchy texture that pairs perfectly with the almond-infused filling. 🍪
Lemon Curd Swirl
Add a pop of tang by swirling ½ cup lemon curd (store-bought or homemade) into the cooled cherry filling before assembling. The bright citrus flavor contrasts wonderfully with the almond notes. I like to use Betty Crocker lemon curd for convenience, but homemade tastes even better. 🍋
Nutty Crust Variation
For a textural twist, fold ½ cup chopped toasted almonds into the bottom crust dough before rolling it out. The nuts add a delightful crunch and enhance the almond extract flavor in the filling. Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant. 🌰
Caramelized Topping
After baking, drizzle the warm pie with a simple caramel sauce made from ½ cup heavy cream, ½ cup brown sugar, and 1 tbsp butter.
Heat until the sugar dissolves, then simmer for 3-4 minutes until thickened. The caramel adds a glossy finish and extra sweetness that balances the almond depth. 🍯
Nutrition facts
Frequently asked questions
Can I substitute almond extract with something else?
The almond extract is key for that signature flavor, but you can use ½ teaspoon marzipan paste (it's essentially almond flavor in paste form) or ¼ teaspoon vanilla extract plus ¼ teaspoon almond extract for a milder version. If you're avoiding nuts entirely, try ½ teaspoon orange extract for a bright alternative that still complements the cherries.
Why does my pie filling turn out runny?
Runny filling usually means the cornstarch didn't thicken properly. Make sure you're cooking the filling over medium heat and stirring constantly until it reaches a jam-like consistency that coats the back of a spoon. Also, ensure your cherries are drained well if using frozen. If it's still too thin, simmer uncovered for 2-3 extra minutes to evaporate excess moisture.
How do I make this pie ahead of time?
This pie actually tastes better the next day! Bake it completely, then store it covered at room temperature for up to 3 days. For longer storage, freeze the whole pie (unopened) for up to 3 months. To reheat, warm slices in a 350°F oven for 10 minutes—the filling becomes gooey and irresistible. Perfect for meal prep!
What's the best way to serve this cherry pie?
Serve warm with vanilla ice cream for the full experience, or enjoy at room temperature for a classic dessert. For extra flair, drizzle with a simple caramel sauce made from ½ cup heavy cream and ½ cup brown sugar. The almond notes pair beautifully with the creaminess of ice cream or the crunch of a streusel topping.
Can I use a pre-made pie crust?
For convenience, use a pre-made pie crust from Trader Joe's or your grocery store. Just follow the package instructions for blind-baking (pre-baking the bottom crust) to prevent a soggy bottom. Chill the crust before filling to maintain its shape during assembly. This shortcut saves time without sacrificing quality.