BHA & BHT Free Classic Cherry Pie
Few desserts hit as hard as a bubbling cherry pie pulled fresh from the oven, and this one delivers that deep, jewel-toned filling tucked inside a shatteringly flaky butter crust. The filling comes together on the stovetop first ā tart cherries, sugar, cornstarch, a squeeze of lemon, and just a whisper of almond extract ā so by the time it goes into the oven, it's already thick and glossy and smells absolutely incredible. What makes this recipe a smart choice for anyone avoiding synthetic preservatives is that every single ingredient is whole and straightforward: real butter, fresh or frozen fruit, pantry staples with nothing hidden in the list. Store-bought pie fillings and even some pre-made crusts are common culprits for sneaking in additives, so building everything from scratch here puts you fully in control. The two-stage bake ā starting hot, then dropping the temperature ā gives you that deep golden crust without scorching the edges, and the long cool on the rack means the filling actually sets so your slices hold their shape. It's the kind of pie that looks like it took serious skill but follows a clear, methodical process anyone can nail. Serve it plain or with a scoop of vanilla ice cream and watch it disappear.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
- Ā¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- Ā½ tsp almond extract
- Ā¼ 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 1ā2 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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