Nightshade Free Cherry Pie with All-Butter Crust
Few desserts hit the way a bubbling, golden-crusted cherry pie does fresh from the oven, and this one delivers that classic comfort without a single nightshade ingredient in sight. The filling leans on tart cherries — fresh or frozen — brightened with lemon juice and a whisper of almond extract, which gives it that unmistakable depth without relying on anything problematic. Cornstarch thickens everything into a glossy, jammy filling that slices cleanly once the pie has had time to cool and set. The all-butter crust is the real star here: cold cubed butter worked into seasoned flour creates those coveted flaky layers that shatter at the fork and soak up the cherry juices beautifully. A two-stage bake — starting hot, then dropping the temperature — ensures the crust turns a deep, even golden brown while the filling has time to bubble and thicken all the way through. The egg wash and optional coarse sugar finish give it that bakery-worthy shine that makes it almost too pretty to cut into. Almost.
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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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