Artificial Flavors Free Cherry Pie with All-Butter Crust
Few things hit harder than a homemade cherry pie with a crust that actually shatters when you cut into it. This one delivers exactly that ā a deeply golden, all-butter shell wrapped around a jammy, bubbling tart cherry filling that's thickened on the stovetop before it ever touches the oven. The real win here is knowing exactly what went into it: real cherries, fresh lemon juice, a whisper of almond extract, and pantry staples you can actually pronounce. Store-bought pies and boxed fillings are notorious for sneaking in synthetic flavoring agents, so making everything from scratch is the cleanest way to keep things pure. Chilling the butter and resting the dough are the two non-negotiable steps that give you those flaky, layered results ā don't skip either. The egg wash and optional coarse sugar finish give the top crust a bakery-level shine and a satisfying crunch. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy slices that hold their shape beautifully.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 5 cups pitted tart cherries, fresh or frozen (thawed and drained if frozen)
- Ā¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- Ā¼ tsp almond extract
- Ā¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For assembly
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed ā it should not be sticky or wet. You will likely need 6ā8 tablespoons total.
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