Turkey Free Cherry Pie with All-Butter Crust
Few desserts hit quite like a homemade cherry pie, and this one delivers on every level — a shatteringly flaky all-butter crust wrapped around a jammy, bubbling tart cherry filling that smells absolutely incredible coming out of the oven. The crust comes together with just flour, sugar, salt, butter, and ice water, so there's nothing mysterious or hidden in the ingredient list. Keeping the butter cold and working it into the flour until you get those pea-sized pieces is the real secret to layers that actually flake when you cut into them. The filling gets cooked down on the stovetop first, which means you're not crossing your fingers hoping the cornstarch does its job inside the oven — you can actually see it thicken before it ever hits the crust. A touch of almond extract alongside the lemon juice gives the cherries a depth that tastes far more complex than the short ingredient list suggests. The two-stage bake — starting hot, then dropping the temperature — gives you that deep golden crust without burning the edges before the filling has a chance to set. Just be patient with the two-hour cooling window; it's the difference between clean, glossy slices and a delicious but soupy mess.
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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.
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