Cinnamon Free Cherry Pie with All-Butter Crust
Tart cherries, a flaky all-butter crust, and a glossy, bubbling filling — this is the kind of pie that makes people ask for the recipe before they've even finished their slice. Many store-bought and bakery pies sneak warm spices into their fruit fillings as a matter of habit, but this one keeps things clean and fruit-forward, letting the natural brightness of the cherries do all the heavy lifting. The filling gets its depth from a touch of lemon juice and almond extract, which amplifies the cherry flavor without muddying it with anything you need to avoid. The all-butter crust is built the old-fashioned way — cold cubed butter worked into flour until shaggy and crumbly — which means serious flake and rich flavor in every bite. Cooking the filling on the stovetop before it goes into the oven is a smart move that guarantees a thick, jammy set rather than a soupy mess when you cut into it. A two-stage bake at high then moderate heat gives you that deep golden crust and properly bubbling vents that signal it's truly done. Just be patient with the two-hour cool — it's the difference between a clean, gorgeous slice and a delicious puddle.
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Learn more →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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