Mushroom Free Cherry Pie with All-Butter Crust

Few desserts hit quite like a homemade cherry pie with a properly flaky, all-butter crust — the kind that shatters at the fork and melts on your tongue. The filling is built from tart cherries cooked down with sugar, cornstarch, a squeeze of lemon, and just a whisper of almond extract, which gives it that deep, jammy complexity you'd expect from a serious bakery. Chilling the butter and working it into the dough in stages is what creates those irresistible layers, so don't rush that step. The filling gets a quick cook on the stovetop before it ever hits the oven, which means you're not guessing whether it will set — it absolutely will. A two-stage bake at high then moderate heat gives you a crust that's golden and crisp all the way through without scorching the edges. Every single ingredient here is straightforward and naturally free of fungi, so there's no need to scrutinize labels or swap anything out — just bake with confidence. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy slices that look as good as they taste.

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