Xanthan Gum Free Cherry Pie with All-Butter Crust

Few things hit harder than a bubbling cherry pie with a shatteringly flaky, golden crust — and this one delivers exactly that. The all-butter crust comes together with just flour, sugar, salt, butter, and ice water, so there's no need for any stabilizers or additives that can sneak into store-bought doughs or pre-made mixes. Cornstarch does the heavy lifting in the filling, thickening those tart cherries into a glossy, jammy center that slices cleanly once the pie has had time to cool. A touch of almond extract and fresh lemon juice give the filling a brightness that makes it taste anything but simple. The two-temperature bake — starting hot, then dropping down — is the secret to a crust that's deeply golden without a soggy bottom. Letting it rest a full two hours before cutting is genuinely worth the patience, because the filling sets up beautifully and every slice holds its shape. This is the kind of pie that earns serious compliments with nothing fussy or hard-to-source on the ingredient list.

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