Cinnamon Free Classic Cherry Pie
Few desserts hit as hard as a bubbling, golden cherry pie fresh from the oven, and this one delivers that classic diner-counter magic entirely from scratch. The filling leans on tart cherries, a touch of lemon juice, and a hint of almond extract for depth ā no warm spice blends in sight, which makes it a genuinely safe and satisfying choice for anyone who needs to avoid cinnamon in their baked goods. Cornstarch does the thickening work cleanly, so the filling slices beautifully without turning into a runny mess. The all-butter crust is built the old-fashioned way ā cold cubes worked into flour until shaggy and crumbly ā which gives you those irresistible flaky layers that shatter when you press a fork through them. A two-stage bake at high then moderate heat ensures the bottom crust cooks through while the top turns a deep, burnished gold. The hardest part is honestly the two-hour cooling wait, but it's what lets the filling set into those clean, glossy slices worth showing off. Serve it as-is or with a scoop of vanilla ice cream and nobody at the table will miss a thing.
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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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