Sour cherry pie with almond topping

Delicious combination of sour cherries and soft, sweet-bitter almond flavour. For a gluten-free version, substitute the flour with a suitable type of gluten-free cake mix.

Preparation time 15 minutes .. Baking 20-30 minutes

INGREDIENTS .. 6-8 pers

  • 400 g flour
  • 4 eggs
  • 175 g butter
  • 175 g sugar
  • 3 tsp baking powder
  • 3 drops almond extract (NO aroma)
  • butter for greasing the baking sheet


  • 700 g fresh sour cherries
  • 200 g almond four
  • 100 g sugar
  • 1 sachet vanilla sugar
  • 150 g butter


Mine pie was done just for two of us, so I made it from a half of ingredients and in a baking sheet of 28 x 28 cm.

Preheat the oven to 180°C.
Beat the butter with almond extract and sugar until frothy. Add one to the eggs and finally the flour mixed with baking powder. Grease the baking sheet with the butter and sprinkle the batter evenly.

Rinse the crystals and explode them. Put them on the batter.


Mix the almond flower, sugar, butter and vanilla sugar. Take an apple salad and grate the straw over the topping.

Put the cake in the preheated oven and bake 20-30 minutes (depending on the oven).

Let the cake cool and enjoy it!

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