Few things signal a proper homemade dessert like a bubbling, golden-crusted cherry pie fresh from the oven. The filling is built from tart cherries cooked down with sugar, cornstarch, a squeeze of lemon, and just a hint of almond extract — that last touch is subtle but makes the whole thing taste deeply, unmistakably cherry. The all-butter crust comes together with flour, salt, sugar, and cold butter worked into coarse crumbs, producing layers that shatter and melt in a way no shortening-based dough can match. Every single ingredient here is naturally free of legumes, so there's no need to audit labels or swap anything out — it's just classic, straightforward baking. The two-stage bake — starting hot at 425°F before dropping to 375°F — ensures the bottom crust cooks through while the filling sets to a glossy, sliceable consistency. Patience pays off at the end too; letting the pie rest a full two hours means clean, beautiful slices instead of a runny mess. Whether you serve it plain or with a scoop of vanilla ice cream, this is the kind of pie that earns serious compliments.
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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.
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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