Ginger 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 from scratch without any unnecessary additions. The filling leans on tart cherries, a touch of lemon juice, and a hint of almond extract to build deep, bright flavor — no warming spices required, which makes it a natural fit for anyone avoiding ginger in all its forms. Cornstarch thickens everything into a glossy, sliceable filling that holds its shape beautifully once the pie has had time to cool. The all-butter crust is the real showstopper: chilled cubes worked into flour until just crumbly, then baked until deeply golden and shatteringly flaky. Brushing the top with an egg wash and a scatter of coarse sugar gives it that bakery-window finish that makes it almost too pretty to cut into — almost. Letting the pie rest a full two hours before slicing is the one step you genuinely cannot skip, since that's when the filling sets up and every slice comes out clean and gorgeous. Whether you serve it with a scoop of vanilla ice cream or just on its own, this is the kind of pie that earns serious compliments.
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Learn more →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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