Few desserts hit quite like a homemade cherry pie, and this one delivers on every level — a flaky, buttery double crust wrapped around a glossy, jammy filling that bubbles up through the vents like something straight out of a diner daydream. The all-purpose flour crust is built entirely without rye or any alternative grain, so there's no need to scrutinize labels or swap anything out — it works exactly as written. Tart cherries get cooked down with cornstarch, lemon juice, and just a whisper of almond extract, creating a filling that's bright and bold without being cloyingly sweet. Chilling the butter and resting the dough are the two moves that make the crust genuinely flaky rather than tough, so don't skip either step. The two-temperature bake — starting hot, then dropping to a moderate heat — gives you that deep golden shell while making sure the filling is fully set and not soupy when you slice in. Letting it cool for a full two hours is the hardest part, but it's what stands between you and a perfect, clean slice. This is the kind of pie that earns serious compliments and tastes even better the next morning with a cup of coffee.
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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.
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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