Ginger Free Cherry Pie with All-Butter Crust
Few desserts hit quite like a homemade cherry pie, and this one delivers everything you want — a shatteringly flaky all-butter crust and a glossy, bubbling tart cherry filling that smells incredible straight out of the oven. The crust comes together with just flour, sugar, salt, butter, and ice water, so there's nothing hiding in the ingredient list that could cause a problem for anyone avoiding ginger. Store-bought pies and spiced fillings can be a minefield, often sneaking in warming spices you'd never expect, but this recipe keeps things clean and straightforward. The filling gets its depth from tart cherries, a touch of lemon juice, and a hint of almond extract — bright, fruity, and completely free of any spice concerns. Cornstarch thickens everything into a jammy, sliceable filling that holds its shape beautifully once the pie has had time to cool. The two-stage bake — starting hot, then dropping the temperature — gives you that deep golden crust without burning the edges. It's the kind of pie that earns serious compliments and tastes like it took far more effort than it actually did.
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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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