Honey Free Cherry Pie with All-Butter Crust
Few things hit harder than a bubbling cherry pie with a shatteringly flaky, golden crust — and this one delivers exactly that. The filling leans on tart cherries, granulated sugar, cornstarch, and a splash of lemon juice to build that glossy, jammy center, with a whisper of almond extract that makes the whole thing taste like it came from a serious bakery. Every drop of sweetness here comes from plain granulated sugar, so there's no need to hunt down specialty ingredients or scrutinize labels for hidden sweeteners. The all-butter crust is the real star — cold cubed butter worked into flour until it's shaggy and crumbly, then chilled twice to guarantee those flaky, layered pockets that shatter when you cut into it. Cooking the filling down on the stovetop before it ever hits the oven means the cornstarch has time to fully activate, so you get clean, set slices instead of a soupy mess. The two-stage bake — starting hot, then dropping the temperature — gives the crust a deep amber color without burning the edges. Let it cool the full two hours and you'll be rewarded with a slice that holds its shape and tastes like peak summer, no matter the season.
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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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