Cashew Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a shatteringly flaky, buttery crust and a glossy, jammy filling that bubbles up through the vents. The tart cherries get cooked down with sugar, cornstarch, and a splash of lemon juice until thick and deeply fruity, with just a whisper of almond extract rounding everything out. The all-butter double crust comes together with nothing more than flour, sugar, salt, and ice water ā straightforward pantry staples with zero nuts in sight, which makes this a genuinely worry-free bake for anyone navigating tree nut sensitivities. No specialty swaps, no ingredient hunting, just classic technique that delivers every single time. The two-temperature baking method ā starting hot, then dropping the heat ā gives you that deep golden crust without a soggy bottom, and the full two-hour cool is what lets the filling set into clean, beautiful slices. Serve it as-is or with a scoop of vanilla ice cream, and don't be surprised when it disappears fast.
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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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