Chicken Free Classic Cherry Pie
Few desserts hit as hard as a homemade cherry pie with a shatteringly flaky, buttery crust and a filling that bubbles up deep ruby red through the vents. The tart cherries get cooked down with sugar, cornstarch, lemon juice, and just a hint of almond extract before they ever meet the pastry, which means the filling is thick, glossy, and perfectly set once the pie cools ā no soupy slices here. The all-butter double crust comes together with chilled cubes worked into flour until the mixture looks like rough, pebbly crumbs, which is exactly what gives you those gorgeous flaky layers once it hits the oven. An egg wash brushed over the top before baking gives the finished pie that deep golden color and a subtle sheen that makes it look like it came straight out of a bakery window. There's nothing tricky hiding in this ingredient list ā just honest pantry staples and good fruit ā so anyone avoiding poultry or poultry-derived ingredients can dig in without a second thought. Letting the baked pie rest a full two hours before slicing is genuinely non-negotiable if you want clean, picture-perfect wedges that hold their shape on the plate. Serve it as-is or with a scoop of vanilla ice cream melting into the warm filling, and it will absolutely disappear.
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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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