Gut Friendly Classic Cherry Pie
Tart cherries are one of those genuinely gut-friendly ingredients worth getting excited about ā they're rich in natural compounds that support digestion and reduce inflammation, making them a smart choice when you want dessert that actually does something good for you. This pie leans into that with a generous, fruit-forward filling that lets the cherries do the heavy lifting. A splash of fresh lemon juice brightens everything up, while a touch of almond extract adds warmth without overwhelming the fruit. The filling is cooked down on the stovetop first, so the cornstarch has time to thicken it properly ā no soupy slices, just clean, glossy filling that holds its shape beautifully when you cut in. The all-butter crust is made the old-fashioned way, with chilled butter worked in by hand for those flaky, layered pockets that make homemade pastry worth the effort. Letting the finished pie cool for a full two hours before slicing isn't just a suggestion ā it's what gives the filling time to set so every piece comes out picture-perfect. Whether you're baking for a crowd or just treating yourself, this is the kind of from-scratch pie that makes the whole kitchen smell incredible.
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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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