Coconut Free Classic Cherry Pie
Few desserts hit the way a bubbling, golden-crusted cherry pie does fresh from the oven, and this one delivers that classic experience without a drop of coconut in sight. The filling is built around tart cherries cooked down with sugar, cornstarch, lemon juice, and just a touch of almond extract ā that last ingredient is the secret weapon that makes the cherry flavor sing. Many store-bought pie fillings and even some bakery versions sneak in coconut-derived thickeners or oils, so making this from scratch means you know exactly what's going in. The all-butter crust is flaky, rich, and deeply satisfying, relying on nothing more than flour, sugar, salt, cold butter, and ice water to come together beautifully. Cooking the filling on the stovetop before it goes into the pie is a smart move that guarantees a thick, jammy interior rather than a soupy mess. The two-stage bake ā starting hot, then dropping the temperature ā gives you that deep golden crust while making sure the filling bubbles all the way through. Let it cool fully before slicing and you'll be rewarded with clean, glossy slices that look as good as they taste.
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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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