Barley Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a shatteringly flaky, buttery crust and a jammy, ruby-red filling that bubbles up through the vents as it bakes. The filling leans on tart cherries and cornstarch as the thickener, so every slice holds its shape beautifully without any grain-based additives sneaking in. That matters more than you might think — plenty of store-bought pie fillings and pre-made crusts contain hidden grain derivatives, but here every single ingredient is straightforward and easy to verify. The almond extract is the secret weapon, adding a subtle warmth that makes the cherries taste even more intensely of themselves. Chilling the butter and the finished dough discs is what gives the crust those gorgeous, layered flakes, so don't skip the resting time in the fridge. Baking it on a rimmed sheet at a high starting temperature ensures the bottom crust cooks through and the filling gets that deep, glossy set. Let it cool the full two hours before cutting — the wait is genuinely worth it.
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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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