Capsaicin Free Cherry Pie with All-Butter Crust

Total time3 hr 40 min

Prep time45 min

Cook time55 min

5.0

(5)

Capsaicin Free Cherry Pie with All-Butter Crust

A bubbling cherry pie with a shatteringly flaky all-butter crust is one of those desserts that feels like pure nostalgia, and this version absolutely delivers. The filling is built from tart cherries cooked down with sugar, cornstarch, and a touch of lemon juice until it's thick, glossy, and deeply fruity — no hidden spice blends or heat-adjacent ingredients anywhere in sight. For anyone managing capsaicin sensitivity, pies can occasionally be a surprising source of concern when pre-made fillings or spice mixes sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The almond extract adds a subtle warmth that plays beautifully against the bright cherry flavor without any heat whatsoever. The crust itself is a classic — cold butter worked into flour until crumbly, then chilled twice for maximum flakiness — and the egg wash gives it that gorgeous deep-golden finish you want on a showstopper pie. Letting the finished pie rest a full two hours before slicing is the hardest part, but it's what keeps the filling set and sliceable rather than soupy. This is the kind of pie worth clearing your afternoon for.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

5 cups pitted tart cherries, fresh or frozen (thawed and drained if frozen)
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
¼ tsp almond extract
¼ 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 — it should not be sticky or wet. You will likely need 6–8 tablespoons total.

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