Gelatin Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.9

(13)

Few desserts hit as hard as a bubbling, ruby-red cherry pie fresh from the oven, and this one delivers that classic experience without a drop of gelatin anywhere in sight. Many store-bought pie fillings and even some homemade recipes rely on gelatin-based thickeners to get that glossy, sliceable set — this filling skips all of that and uses cornstarch instead, cooking the cherries down on the stovetop until the mixture thickens naturally into something rich and jammy. The result is a filling that holds its shape beautifully when sliced, with bright tartness from the cherries, a hit of lemon juice, and just enough almond extract to make it taste like something your grandmother would have guarded the recipe for. The all-butter crust is made entirely from scratch with flour, sugar, salt, butter, and ice water — nothing hidden, nothing questionable. Chilling the dough twice keeps those butter pieces cold and layered, which is exactly what gives you that shatteringly flaky texture once it comes out of the oven golden and crackling. A two-stage bake at high then moderate heat ensures the bottom crust cooks through while the filling bubbles up through the vents in the most satisfying way possible. Just be patient and let it cool the full two hours — that's what turns a delicious mess into a clean, picture-perfect slice.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
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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