Capsaicin Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie ā that glossy, bubbling filling peeking through a golden, flaky crust is practically irresistible. This version is naturally free from any heat-producing compounds, relying entirely on tart cherries, a touch of lemon juice, and a hint of almond extract to build deep, complex flavor without a single spicy ingredient in sight. For anyone managing capsaicin sensitivity, fruit-based desserts can sometimes be a minefield if store-bought versions sneak in unexpected spice blends or flavoring agents ā here, every ingredient is straightforward and easy to verify. The filling gets cooked down on the stovetop first, which means it thickens beautifully and won't turn your bottom crust into a soggy mess. Keeping the butter ice-cold and working it into the flour just until crumbly is the real secret to that shatteringly flaky, layered crust. The two-temperature bake ā starting hot, then dropping the heat ā gives you a deeply bronzed top without burning the edges before the filling has a chance to set. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous wedges that hold their shape all the way to the plate.
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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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