Beef Free Classic Cherry Pie
There is something deeply satisfying about a homemade cherry pie with a golden, flaky crust, and this one delivers exactly that. Every component here is built from flour, butter, fresh or frozen tart cherries, and a handful of pantry staples — nothing that raises any concern for people keeping beef out of their diet. The filling gets cooked down on the stovetop with cornstarch, lemon juice, and a touch of almond extract, which gives it that glossy, jammy consistency that slices cleanly after cooling. Chilling the butter-based dough before rolling is the real secret to those distinct, flaky layers that shatter just right when you cut into it. An egg wash and a sprinkle of coarse sugar finish the top crust with a beautiful crunch and a bakery-worthy shine. This is the kind of pie that makes a kitchen smell incredible and disappears fast at any table — just be sure to let it cool fully so the filling sets before you dig in.
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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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