Sesame 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 shatteringly flaky all-butter crust wrapped around a bubbling, jewel-red filling that smells incredible the moment it hits the oven. The crust comes together with just flour, sugar, salt, butter, and ice water, so there's no guesswork about hidden ingredients or shared-facility concerns that can make store-bought pastry dough a headache. Chilling the butter and resting the dough are the two moves that make the difference between a crust that's truly flaky and one that's just okay. The filling gets cooked down on the stovetop first, which means the cornstarch has time to do its job and you won't end up with a soupy slice ā a touch of lemon juice brightens the tart cherries, and a small hit of almond extract rounds everything out beautifully. An egg wash and a scatter of coarse sugar give the top crust that gorgeous deep-golden finish you see in bakery windows. The hardest part is genuinely the two-hour wait after it comes out of the oven, but letting the filling set completely means every slice holds its shape and looks as good as it tastes.
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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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