Carrageenan Free Classic Cherry Pie
Few desserts hit the way a bubbling, golden-crusted cherry pie does fresh from the oven, and this one delivers that classic experience from scratch with zero shortcuts. Carrageenan ā a seaweed-derived thickener ā sneaks into a surprising number of store-bought pie fillings, canned fruit products, and even some dairy items, making pre-made pies a minefield for anyone avoiding it. Here, the filling is thickened entirely with cornstarch, and every single ingredient on the list is straightforward and easy to verify. The tart cherries cook down with lemon juice and a touch of almond extract into a glossy, deeply flavored filling that tastes far more complex than the short ingredient list suggests. A cold butter, all-purpose flour crust comes together with ice water and patience, producing those coveted flaky layers with a satisfying crunch. The two-temperature bake ā starting hot, then dropping to finish ā ensures the bottom crust cooks through while the filling sets up beautifully. Let it cool the full two hours before slicing and you'll be rewarded with clean, picture-perfect wedges that hold their shape all the way to the plate.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!