Cherries and Cream Pie

Cindy Smith Bryson


I don't bake many pies but cream pies and cherries are two of my favorite things. This pie is quick and easy, with cherry pie filling atop a creamy almond middle in a slivered almond crust. Cherries and almonds? That's a divine duo!

pinch tips: How to Make a Pie Shell & Lattice Top





20 Min


15 Min


No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
The almond crust is great. You get this unexpected surprise when you take a bite. The creaminess of the filling and the sweetness of the cherries is a great combination. And to top it off, this is a quick and easy pie to prepare. My kind of recipe.


1/2 c
almonds, slivered and chopped
15 oz
sweetened condensed milk
1/3 c
lemon juice
1 tsp
almond extract
1/3 c
heavy cream, whipped
1 can(s)
cherry pie filling

Directions Step-By-Step

Preheat oven to 400 degrees F. Using your favorite pie crust recipe, add in slivered almonds when you stir in the water. Prick sides and bottom of crust with a fork. Bake crust 15 minutes or until golden brown. Set aside to cool.
Combine milk, lemon juice and almond extract, stirring until mixture thickens. Fold in whipped cream. Pour into cooled pie crust. Top with cherry pie filling. Refrigerate prior to serving.

About this Recipe