Black Pepper Free Classic Cherry Pie
Few desserts hit as hard as a bubbling, golden-crusted cherry pie fresh from the oven, and this one delivers on every level. The filling leans on tart cherries, bright lemon juice, and a whisper of almond extract ā a combination that's sweet, tangy, and deeply fruity all at once. Cornstarch does the thickening work here, so the filling sets up beautifully and holds its shape when you cut into it. The all-butter crust is made the old-fashioned way, with chilled cubes worked into flour until you get those irresistible flaky, pea-sized pockets ā no shortcuts needed. For anyone avoiding black pepper, this recipe is naturally in the clear: every single ingredient is straightforward, and there's nothing hidden in a spice blend or seasoning mix to second-guess. The two-stage bake ā starting hot, then dropping the temperature ā gives you a deeply bronzed top crust without a soggy bottom. Just be patient and let it cool the full two hours before slicing, because that's what turns a good pie into a genuinely great one.
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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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