Pescatarian Cherry Pie with All-Butter Crust

Few desserts hit quite like a homemade cherry pie, and this one earns its place at the center of any table. The filling is built from tart cherries cooked down with sugar, cornstarch, lemon juice, and just a whisper of almond extract — that last touch is subtle but makes the whole thing taste like it came from a serious bakery. The all-butter crust is the real backbone here: cold cubed butter worked into flour until crumbly, then brought together with ice water for a dough that bakes up shatteringly flaky and deeply golden. Chilling the dough before rolling is what keeps those butter pockets intact, so don't skip the rest time in the fridge. A two-stage bake — starting hot, then dropping the temperature — gives you a crust that's bronzed all the way through without a soggy bottom. Letting the finished pie cool for a full two hours before slicing is the hardest part, but it's what allows the filling to set into those clean, glossy slices worth showing off. Every ingredient here is straightforward and plant- or dairy-based, so this fits naturally into a pescatarian kitchen without any substitutions or workarounds needed.

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