Breastfeeding Friendly Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a buttery, flaky crust and a jammy, ruby-red filling that bubbles up through the vents. The tart cherries cook down with sugar, cornstarch, and a bright squeeze of lemon juice until the filling is thick, glossy, and perfectly balanced — not cloyingly sweet, not too sour. A touch of almond extract deepens the cherry flavor in a way that tastes like something a seasoned baker would do, and it absolutely works. The all-butter crust is made the old-fashioned way, with chilled cubes worked into flour until you get those pea-sized pieces that bake into shatteringly flaky layers. For anyone navigating food choices while nursing, this recipe keeps things straightforward — real fruit, simple pantry staples, and no mystery additives you'd have to second-guess. The two-hour cooling window before slicing is genuinely worth the patience, because it's what gives you those clean, picture-perfect slices instead of a soupy mess. Whether you're baking it for yourself or sharing it with family, this is the kind of pie that makes the whole kitchen smell incredible and earns every single compliment.
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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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