Turmeric Free Cherry Pie with All-Butter Crust

Total time3 hr 40 min

Prep time45 min

Cook time55 min

5.0

(5)

Turmeric Free Cherry Pie with All-Butter Crust

Few things hit quite like a homemade cherry pie with a crust that shatters into buttery, flaky layers — and this one absolutely delivers. The filling is built from tart cherries cooked down with sugar, cornstarch, lemon juice, and a touch of almond extract, creating that glossy, jammy center that pools perfectly when you cut into it. The all-butter crust comes together with cold cubed butter worked into flour until crumbly, then chilled twice for maximum flakiness — a little patience here pays off enormously in the final texture. For anyone avoiding turmeric, this recipe is naturally a clean slate: every single ingredient is straightforward pantry staple or fresh fruit, with zero spice blends or golden-hued additives to second-guess. The egg wash gives the top crust a gorgeous deep amber finish, and a sprinkle of coarse sugar adds just enough crunch to make each slice feel special. Starting the bake at a high temperature and then dropping the heat ensures the crust sets and browns without the filling overcooking. Let it cool the full two hours before slicing — the wait is genuinely worth it.

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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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