Vegetarian Cherry Pie with All-Butter Crust
Few desserts hit the way a homemade cherry pie does — that glossy, bubbling filling peeking through a golden, flaky crust is practically irresistible. The all-butter crust here is the real star: cold cubed butter worked into flour until crumbly, then brought together with ice water just enough to hold, creating those coveted flaky layers once baked. Tart cherries get cooked down with sugar, cornstarch, lemon juice, and a touch of almond extract until thick and jammy, so you're guaranteed a filling that slices cleanly rather than running all over the plate. The two-stage bake — starting hot, then dropping the temperature — ensures the bottom crust cooks through while the top turns a deep, burnished gold. An egg wash and a scatter of coarse sugar give the finished pie that bakery-worthy shine and satisfying crunch on every bite. Everything in this recipe is straightforwardly plant-free of meat and relies only on simple pantry staples, eggs, and dairy, making it an easy win for anyone cooking without meat. Let it cool the full two hours before slicing — it's genuinely worth the wait.
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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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