Cherry Almond Crumble Pie
This cherry almond crumble pie uses canned pie filling, which makes it easy, tasty and beautiful.

Joey looked at me this afternoon and declared he’s officially done with turkey.

After taking home some leftovers from my parents’ house on Thanksgiving and having our own leftovers from hosting that weekend—and making both a roasted bird as well as one on the smoker—we have quite the collection of Tupperware boxes in our fridge.

The good news for Joey is most of the leftover meat will be combined with the broth we made from our turkey carcasses for some turkey noodle soup and go in our freezer for another day.

Just like the turkey inundation in our house, I know I’ve also been giving you a dessert inundation over the past several weeks. If you’re tired of tarts and pies, just hang in there—I’ll definitely think of something else for next week.

But if you’re like me and love all things sweet, this is another great dessert. Plus, it’s super easy to make, even if you’re not much of a baker.

This comes from the blog “Singing Through the Rain.” You can find the original post at I added extra almond extract and sliced almonds to my version.

Cherry Almond Crumble Pie

This cherry almond crumble pie uses canned pie filling, which makes it easy, tasty and beautiful.
Course: Dessert
Keyword: almond extract, cherry pie, easy, pie filling, sliced almonds


  • 1 nine-inch pie crust
  • 2/3 cup flour
  • 2 teaspoons almond extract
  • 1/2 cup cold butter cubed
  • 2/3 cup sugar
  • 21 ounces cherry pie filling
  • 1/4 cup sliced almonds


  • Preheat the oven to 375 degrees.
  • Arrange your crust into a pie pan and crimp the edges.
  • In a bowl, combine the flour, extract, butter and sugar, cutting with a pastry cutter or fork until the ingredients are well-combined and in small crumbles.
  • Pour the cherry pie filling into the prepared crust and sprinkle the crumble evenly over the top. Top with the sliced almonds.
  • Bake for 30 to 40 minutes or until the top is golden brown.

This pie was delicious and was really pretty without any effort whatsoever. The almond flavor was a fantastic combination with the cherries, and the addition of the crunchy nuts on top were yummy, too.

Luckily, I ended up sending my in laws home with quite a bit of pie, since they had much of the family staying with them through the weekend after Thanksgiving to help them eat it, so I haven’t heard Joey declare that he’s done with pie quite yet.

Of course, if I decide to make yet another one for next week, I’m guessing I’ll hear about it. Sounds like it’s time for me to get creative while keeping my pie tins in the cabinet.

This piece first appeared in print on Dec. 2, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.