Caffeine Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie fresh from the oven ā that deep ruby filling bubbling up through a golden, buttery crust is pure comfort on a plate. Every ingredient here is naturally free of stimulants, so this is a genuinely worry-free bake for anyone keeping caffeine out of their diet. The filling comes together on the stovetop with tart cherries, sugar, cornstarch, and a splash of lemon juice, then gets a subtle warmth from almond extract that makes the whole thing taste bakery-level without any fuss. The all-butter double crust is made the old-fashioned way ā cold cubed butter worked into flour until crumbly, then chilled until it's ready to roll ā which is exactly what gives it those gorgeous flaky layers. An egg wash and a scatter of coarse sugar before baking push the top crust to a deep, crackling golden brown that looks as impressive as it tastes. The hardest part is genuinely just waiting the full two hours for the filling to set before you cut into it, but that patience pays off in clean, glossy slices that hold their shape beautifully. Whether you're serving it at a summer gathering or just treating yourself on a quiet weekend, this is the kind of pie that earns serious compliments.
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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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