Peanut Free Cherry Pie with All-Butter Crust

Total time3 hr 40 min

Prep time45 min

Cook time55 min

5.0

(5)

Peanut 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 just slightly when you cut into it and reveals a glossy, ruby-red filling underneath. The crust here is built the old-fashioned way, with cold butter worked into seasoned flour and just enough ice water to bring it together, which means serious layers and real flavor in every bite. The tart cherry filling gets cooked down on the stovetop with sugar, cornstarch, and a splash of lemon juice until it's thick and jammy, so you're not left with a soupy mess when you slice it. A touch of almond extract deepens the cherry flavor in a way that tastes almost bakery-level without any extra effort. For anyone navigating peanut allergies, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, with no nut-based oils, flours, or fillers hiding in the mix. The two-stage bake (starting hot, then dropping the temperature) gives you that deep golden crust without burning the edges, and the full two-hour cool is worth every impatient minute for a filling that actually holds its shape.

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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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