Citric Acid Free Cherry Pie with All-Butter Crust
Cherry pie is one of those desserts that feels almost impossibly good when it's done right ā a shattering, buttery crust giving way to a jammy, ruby-red filling that bubbles up through the vents like something out of a diner dream. The all-butter crust here is built the old-fashioned way, with cold cubes worked into flour until the mixture looks like rough, shaggy crumbs, which is exactly what creates those flaky, layered pockets after baking. For anyone navigating a citric acid sensitivity, the tricky part with fruit pies is usually the hidden additives ā canned fillings, pre-made crusts, and even some frozen fruits can sneak in citric acid as a preservative. This recipe sidesteps all of that by starting with whole tart cherries and a short list of pantry staples you can verify yourself. The small amount of fresh lemon juice in the filling provides just enough brightness to balance the sugar without the concentrated citric acid load found in processed alternatives. Cornstarch thickens the filling cleanly as it cooks down on the stovetop, so you get that glossy, sliceable set without any mystery stabilizers. Let it cool the full two hours before cutting ā the wait is genuinely worth it.
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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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