Chestnut Free Classic Cherry Pie
Few desserts hit quite like a homemade cherry pie with a shatteringly flaky, buttery crust and a jammy, ruby-red filling that bubbles up through the vents. The filling comes together on the stovetop with tart cherries, a squeeze of fresh lemon juice, and just a touch of almond extract that makes the whole thing smell absolutely incredible. Cornstarch does the heavy lifting to thicken everything up, so each slice holds its shape cleanly without turning into a soupy mess. The all-butter crust is made entirely from scratch with flour, sugar, salt, and chilled butter ā straightforward pantry staples with zero hidden ingredients to second-guess. For anyone navigating a chestnut allergy or sensitivity, this recipe is naturally free of that concern, relying on simple, familiar baking ingredients throughout. The two-stage bake ā starting hot, then dropping the temperature ā gives you that deep golden crust without scorching the edges. Let it cool fully before slicing and you'll be rewarded with clean, gorgeous wedges that look like they belong in a bakery window.
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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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