Citric Acid Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few desserts hit as hard as a bubbling, golden-crusted cherry pie fresh from the oven — the kind that fills the whole kitchen with that warm, sweet-tart aroma. For anyone avoiding citric acid, packaged pie fillings and many store-bought desserts are basically off the table, since that additive shows up constantly as a preservative and flavor enhancer. This version keeps things beautifully clean: the filling is built from real tart cherries, sugar, cornstarch, and a touch of almond extract, with just a tablespoon of fresh lemon juice doing the brightening work naturally. The flaky all-butter crust comes together with flour, salt, sugar, and ice water — nothing hidden, nothing processed. Cooking the filling down on the stovetop before it goes into the shell means you get that glossy, thick, jewel-toned cherry center that actually holds its shape when you slice it. The egg wash gives the top crust a gorgeous deep-golden finish, and that optional sprinkle of coarse sugar adds just the right crunch. It takes a little patience — especially that two-hour cooling window — but the result is a showstopper pie you can feel completely confident serving.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp almond extract
¼ 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 1–2 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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