Brazil Nut Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

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. The filling comes together on the stovetop first, so the cornstarch has time to do its job and you end up with slices that actually hold their shape instead of collapsing into a soupy mess. A splash of lemon juice brightens the tart cherries, and just a touch of almond extract adds that subtle, bakery-style depth that makes people ask what your secret is. The all-butter double crust is built the old-fashioned way — cold butter worked into flour by hand — which means every bite has those satisfying flaky layers that a shortcut crust simply can't deliver. For anyone navigating tree nut concerns, this recipe is naturally free of Brazil nuts and relies on nothing more exotic than pantry staples, fresh or frozen cherries, and real butter. There are no nut-based flours, no specialty oils, and no hidden ingredients to second-guess — just a straightforward, from-scratch pie you can feel completely confident serving. Let it cool the full two hours before slicing; the wait is genuinely worth it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!