Pregnancy Friendly Cherry Pie with All-Butter Crust
Few things hit quite like a homemade cherry pie with a crust that shatters into buttery, flaky layers ā and this one delivers exactly that. The all-butter crust comes together with simple pantry staples, and the tart cherry filling is cooked down on the stovetop with lemon juice and a touch of cornstarch so it sets up beautifully without being overly sweet or gluey. During pregnancy, it's reassuring to know exactly what's going into your food, and this recipe keeps things straightforward ā real butter, fresh or frozen cherries, and no mystery additives or preservatives you'd find in a store-bought version. The almond extract adds a subtle warmth that makes the filling taste like something from a proper bakery, and the egg wash gives the top crust that gorgeous deep-golden finish. Letting the filling cool before assembling and giving the finished pie a full two hours to set means every slice holds its shape cleanly ā no soupy mess on the plate. It's the kind of dessert that feels genuinely celebratory, whether you're feeding a crowd or just treating yourself to something made entirely with care.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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