Macadamia Free Cherry Pie with All-Butter Crust

Few desserts hit quite like a homemade cherry pie, and this version delivers everything you want — a shatteringly flaky all-butter crust and a glossy, bubbling tart cherry filling that smells absolutely incredible in the oven. The crust comes together with just flour, sugar, salt, butter, and ice water, so there's no guesswork about what's hiding in a store-bought shell. Keeping the butter cold and working it in until you have pea-sized pieces is the real secret to those gorgeous, layered flakes. The filling is cooked down on the stovetop first, which means it sets up beautifully once baked and you won't end up with a soupy slice when you cut into it. A touch of almond extract and fresh lemon juice in the cherries adds just enough depth to make people ask what your secret is. The two-temperature bake — starting hot, then dropping down — gives you that deep golden crust without burning the edges. Let it cool the full two hours before slicing and you'll be rewarded with clean, picture-perfect pieces every single time.

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