Nutmeg Free Cherry Pie with All-Butter Crust
Few things hit harder than a homemade cherry pie with a crust that actually shatters when you cut into it. This all-butter version delivers exactly that — flaky, golden layers built from cold butter worked into flour by hand, the kind of crust that store-bought shells can never replicate. The filling is a glossy, bubbling tart cherry situation brightened with fresh lemon juice and just a whisper of almond extract, thickened on the stovetop so it slices cleanly instead of running all over the plate. Many classic pie spice blends sneak in warm spices that some people need to avoid, but this recipe keeps the flavor profile clean and intentional — every ingredient listed is exactly what you see, nothing hidden. The two-stage bake (a hot blast at 425°F followed by a lower-and-slower finish) gives you that deep amber crust without scorching the edges. Letting it cool the full two hours is genuinely non-negotiable if you want those clean, jewel-red slices. This is the kind of pie that earns you a reputation.
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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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