Pistachio Free Cherry Pie with All-Butter Crust
Few desserts hit quite like a homemade cherry pie, and this one delivers on every level ā a deeply golden, flaky all-butter crust wrapped around a glossy, bubbling tart cherry filling that's sweet, a little tangy, and absolutely irresistible. The crust comes together with just flour, sugar, salt, butter, and ice water, so there's no mystery about what's going inside your oven. Keeping the butter cold and working it in until you have those pea-sized pieces is the real secret to layers that shatter when you cut through them. The filling gets cooked down on the stovetop with cornstarch and lemon juice until it thickens beautifully, so you won't end up 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 complicated steps. For anyone navigating nut allergies or sensitivities, this recipe is built entirely from straightforward pantry staples ā no nut-based ingredients, no cross-contamination concerns hiding in a store-bought crust. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous pieces that are worth every minute of the wait.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 5 cups pitted tart cherries, fresh or frozen (thawed and drained if frozen)
- Ā¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- Ā¼ tsp almond extract
- Ā¼ 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 ā it should not be sticky or wet. You will likely need 6ā8 tablespoons total.
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