Coconut Free Cherry Pie with All-Butter Crust
Few things signal a truly from-scratch kitchen moment like a double-crust fruit pie cooling on the counter, and this one delivers on every level. The filling is built from tart cherries cooked down with sugar, cornstarch, lemon juice, and a hint of almond extract — that last touch is subtle but makes the whole thing taste deeply, unmistakably cherry. The all-butter crust is the real star: chilled cubes of unsalted butter worked into flour until shaggy and crumbly, then brought together with ice water for layers that shatter and flake when you cut through them. Many store-bought pie crusts and pre-made fillings sneak in unexpected oils or additives, so making everything here from flour, butter, and fresh fruit keeps the ingredient list clean and completely free of any coconut-derived products. The two-temperature bake — starting hot at 425°F before dropping to 375°F — ensures the bottom crust cooks through while the top turns a deep, burnished gold. Patience is the only hard part: letting the pie rest a full two hours after baking is what gives the filling time to set into those gorgeous, glossy slices. Serve it plain or with a scoop of vanilla ice cream and watch it disappear.
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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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