Pork Free Cherry Pie with All-Butter Crust
Few desserts hit quite like a classic cherry pie pulled fresh from the oven, with ruby-red filling bubbling up through a golden, flaky crust. This version keeps things beautifully simple — tart cherries, a bright hit of lemon juice, and just a whisper of almond extract come together in a filling that's jammy and bold without being cloying. The all-butter crust is the real star, built from cold cubed butter worked into flour until you get those essential pea-sized pieces that bake up into shatteringly flaky layers. Every single ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — just straightforward, honest baking. Cooking the filling on the stovetop before it goes into the shell is a smart move that guarantees a set, sliceable slice rather than a soupy mess. The two-stage bake — starting hot, then dropping the temperature — gives you that deep amber crust color while making sure the filling cooks all the way through. Let it cool the full two hours before you cut in, and you'll be rewarded with clean, glossy slices worth every minute of the wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!