Artificial Flavors Free Classic Cherry Pie
Few desserts hit quite like a cherry pie made entirely from scratch, with a buttery, flaky crust and a jammy filling that bubbles up through the vents in the most satisfying way. What makes this version especially appealing is that every single ingredient is straightforward and real — fresh or frozen tart cherries, butter, lemon juice, and a touch of almond extract for depth, with no synthetic flavoring agents hiding anywhere in the recipe. Store-bought pies and boxed fillings are notorious for sneaking in artificial cherry flavor, which can taste hollow and overly sweet compared to the bright, slightly tart punch you get from actual fruit cooked down with sugar and cornstarch. The filling is simmered on the stovetop first, so it thickens properly and you know exactly what went into it before it ever hits the crust. Chilled butter worked into the flour by hand creates those coveted flaky layers, and the egg wash gives the top crust a gorgeous deep-golden finish that looks like it came straight from a bakery. Letting the pie cool fully before slicing is the hardest part, but it's what keeps the filling from running — and the payoff is a clean, glossy slice that tastes as good as it looks.
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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
- 2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ tsp almond extract
- ¼ tsp salt
- 1 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in 6 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1–2 tbsp water a little at a time if needed. The dough should hold together when pressed but not feel wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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