Red Meat Allergy Friendly Cherry Pie with All-Butter Crust

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Red Meat Allergy Friendly Cherry Pie with All-Butter Crust

Classic fruit pies are a natural fit for anyone avoiding red meat, and this one delivers on every level — a glossy, bubbling tart cherry filling tucked inside a shatteringly flaky all-butter crust. The filling comes together on the stovetop with fresh or frozen cherries, a touch of lemon juice, and just enough almond extract to make it taste like something from a proper bakery. Chilling the butter and working it into the flour in pieces is the key to that layered, golden crust that holds its shape when you finally cut into it. An egg wash and a sprinkle of coarse sugar give the top a gorgeous, crackly finish that looks far more impressive than the effort involved. The two-stage bake — starting hot, then dropping the temperature — ensures the crust cooks through without the filling turning watery. Letting it cool fully on the rack is the hardest part, but it's what keeps every slice clean and set. This is the kind of pie that earns serious compliments at any table.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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